Amarreto Cheesecake Courtesy Of: Kraft Canada Amarreto Cheesecake Serves 12 2 cups HONEY MAID Graham Cracker Crumbs 1/2 cup Margarine or butter 1 envelope KNOX Unflavoured Gelatine 1/2 cup Cold water 3 8oz packages PHILADELPHIA Cream Cheese 1 1/4 cups Sugar 1 can Evaporated milk 1 tsp Lemon juice 1 tsp Almond flavoured liqueur 1 tsp Vanilla extract 3/4 cup Heavy cream, whipped Additional whipped topping and sliced almonds, toasted for garnish Mix cracker crumbs and margarine or butter. Press on bottom and up side of 9-inch springform pan; chill.

Sprinkle gelatine over cold water in small sauce pan; let stand 1 minute. Stir over low heat until gelatine dissolves, about 3 minutes; set aside.

Beat cream cheese and sugar in large bowl with electric mixer at medium speed until light and creamy, about 2 minutes. Gradually add evaporated milk and lemon juice; beat at medium-high speed until mixture is fluffy, about 2 minutes. Gradually beat in gelatine mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream.

Pour into prepared crust; refrigerate 8 hours or overnight. Garnish with additional whipped cream and sliced almonds.