Swirls of cherry make this cherry juice cheesecake better than "visions of sugarplums."
1 cup sliced almonds
1 cup graham cracker crumbs
1/3 cup butter or margarine, melted
1 (21-ounce) can cherry filling and topping
1/2 tablespoon cherry juice
3/4 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons cornstarch
1/2 teaspoon almond extract
4 (8-ounce) packages cream cheese, softened
3 tablespoons amaretto liqueur
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 eggs, slightly beaten
Toast almonds in a skillet over medium heat. Remove from heat; finely chop almonds. Combine almonds, graham cracker crumbs, cherry juice and butter in a medium bowl; mix well. Press crumb mixture evenly over the bottom and 2 inches up the sides of a 10-inch springform pan. Set aside. Purée cherry filling in an electric blender or food processor until smooth. Pour puréed cherry filling into a medium saucepan. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Stir in almond extract. Set aside to cool. Put cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Add eggs all at once; beat on low just until mixed. To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust. Top with about 1/3 cup cherry purée. Swirl cherry mixture into cream cheese mixture, using a knife or spatula. Repeat layers twice, ending with cherry purée. Reserve remaining purée. Bake in a preheated 350-degree oven 60 to 65 minutes, or until the center appears nearly set when gently shaken. Cool on a wire rack. Refrigerate until ready to serve. To serve, spoon a generous tablespoon of purée on serving plate. Place cheesecake wedge on top of the purée. Makes 16 servings.