Instructions: A smooth and creamy cheesecake tops a rich brownie layer.

Heat oven to 350 degrees F. Grease and flour 9-inch round cake pan. In medium saucepan over low heat, melt chocolate and 2 tablespoons margarine, stirring constantly until smooth. Remove from heat; cool slightly. Add 1 tablespoon amaretto and 2 eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in 3/4 cup flour and 1/2 cup sugar; mix well. Spoon into
greased and floured pan.

In large bowl, beat 1/2 cup sugar, 1 tablespoon flour, cream cheese and 2 tablespoons margarine until light and fluffy. Add eggs 1 at a time, beating well after each addition. Blend in 2 tablespoons amaretto. Pour over first layer.

Bake at 350 degrees F. for 35 to 50 minutes or until lightly browned. Cool completely.

In small saucepan over low heat, melt glaze ingredients, stirring constantly until smooth. Drizzle over cheesecake. Refrigerate 2 hours. Cut into wedges. Serve with fresh fruit, if desired. Store in refrigerator.

HIGH ALTITUDE - Above 3500 Feet: No change.

Amount

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