Butterscotch Almond Cheesecake

Directions

1. Crust: Preheat oven to 350F. Line the bottom of a 9-inch springform, pan with 3-inch high sides, with foil. Butter and flour foil. Blend first 4 ingredients in processor till nuts are finely minced. Add in butter, yolk and extract and blend till mix begins to gather together. Press onto bottom (not sides) of prepared pan. Bake till golden brown, about 25 min.
2. Transfer to rack, cold 10 min. Release cake pan sides from crust.
3. Gently turn out crust onto rack, peel off foil and cold. Place crust back into pan and reattach pan sides. Maintain oven temperature.
4. Filling: Using electric mixer, beat cream cheese, 1 1/4 c. sugar, Scotch and vanilla in a large bowl till well blended. Add in Large eggs, one at a time, beating just till combined. Pour into crust-lined pan. Bake cheesecake till set at edges, but centre 3-inch area still moves slightly when pan is shaken, about 50 min. Place on rack and cold 10 min.
5. Mix lowfat sour cream with remaining 1/4 c. sugar. Spoon lowfat sour cream mix over cheesecake. Bake 10 min. Transfer cheesecake to rack and cold 10 min. Run small sharp knife around top edge of pan to loosen cake.
6. Refrigerateovernight. (Can be made 2 days ahead)
7. Topping: Stir sugar and 2/3 c. Scotch in heavy large saucepan over medium heat till sugar dissolves. Increase heat and boil without stirring till syrup turns golden brown, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan. Add in 2/3 c. cream and butter
8. (mix will bubble) and stir till smooth. Cold 10 min. Stir in 1 Tbsp. Scotch. Let stand till cold, but still pourable, about 2 hrs. Fold in 1/2 c. almonds
9. Spoon all but 1/2 c. butterscotch topping over cheesecake (remove remainder for another use) Sprinkle with remaining 1/4 c. minced almonds.
10. Chill up to 1 hour.
11. Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake. Bon Appetit Magazine May 1993