8-10 Digestive cookies
3 Tbs melted butter
24 oz cream cheese
2/3 cup sugar
5 tsp cornstarch
1/4 cup whipping cream (single or double work, not extra thick)
1/2 cup amaretto
2 tsp almond extract
Combine crushed biscuits and butter in springform pan, press crumb mixture to form base of cake.
Combine cream cheese, sugar, and cornstarch. Beat till smooth. Add eggs and egg yolk one at a time until incorporated, stir in whipping cream, amaretto, and almond extract. Pour cream cheese mixture over crust
Bake at 400 (oven setting 6) for 10 minutes, reduce temperature to 200 (1) and bake for an additional 1 hr 15 minutes or until the center no longer looks wet or shiny (this took at least 1 hr 45 min for me). Run knife around edge to cake to prevent cracking and leave cake in the turned off oven for 30 more minutes. Chill, uncovered, overnight.