The Crust:

• 3/4 cup almond meal or finely ground almonds
• 3/4 cup graham cracker crumbs
• 4 tbsp butter, melted

The Filling:

• 5 pkgs cream cheese, room temperature
• 5 eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tbsp vanilla extract
• 3/4 cup Almond Tequila

The Topping:

• 16 oz sour cream
• 1/4 cup brown sugar
• 1 tbsp Almond Tequila

Putting it together:

Preheat oven to 350º.  Mix crust ingredients and press evenly into bottom of 10″ springform pan.  Set aside.

Cream the cheese until light and fluffy.  Mix in eggs one at a time, mixing well after each addition. Add sugars, vanilla, and tequila, mixing until smooth and light. Pour into pan and bake 40-45 minutes. Remove from oven and cool about 15 minutes.  Keep oven on.

Mix topping ingredients and spread onto top of cheesecake to within about 1/2 inch from edge.  Return to oven and bake about 7 more minutes.  Cool completely, cover, and refrigerate 2-3 days, if you can.

** Note:

Since most of y’all are probably not going to have an Almond Tequila sitting around, try it with Amaretto… and the brown sugar really does add a nice twist. Light or dark will work. Your call.