Amaretto Cheesecake Loaf

20 amaretti cookies - crushed

3 ounces almonds, blanched - toasted

3 tablespoons butter - chilled

24 ounces cream cheese - room temperature

1 1/3 cups sugar

4 egg - room temperature

3 tablespoons lemon juice

2 1/2 tablespoons amaretto

1 teaspoon vanilla

1 teaspoon candied citrus peel - chopped

1/2 teaspoon lemon peel - grated

1/2 cup heavy cream - room temperature

1/2 cup sour cream - room temperature

Crust: Line a 9x5" loaf pan with parchment paper, or use an 8" springform pan. Mix amaretti and almond in food processor using on/off turns till crumbly. Pat crust into bottom and 1" up sides of pan.

Filling: Preheat oven to 325° F. Beat cream cheese with mixer in large bowl on low speed till smooth, about 5 minutes. Gradually beat in sugar. Add eggs, one at a time, beating constantly on low. Add lemon juice, amaretto, vanilla, and fruit peels and mix well. Beat in heavy cream and sour cream. Pour into prepared crust. Set pan in larger baking pan and place in oven. Add water to larger pan to come 1" up sides of cheesecake pan. Bake till center is almost set, 75-90 minutes (8" springform pan will be closer to 75 minutes). Remove cheesecake from water bath and cool completely on rack. If using loaf pan, invert cake onto platter. Refrigerate overnight.