| 1 | In a small bowl, combine all ingredients for the crust. |
| 2 | Press evenly into the bottom of a 9-inch springform pan. |
| 3 | using an electric mixer, combine tofu and cream cheese until smooth. |
| 4 | Add equal or sugar and mix thoroughly. |
| 5 | Add egg whites and whole eggs to ingredients and continue to mix until well blended. |
| 6 | Add amaretto and vanilla. |
| 7 | Pour over crust in springform pan or divide batter into two prepared pie crusts. |
| 8 | Bake at 300°F for 1 hour in the springform pan or 40 minutes for the two prepared crusts. |
| 9 | heat two tablespoons of sugar in a non-stick pan until sugar turns a golden brown. |
| 10 | Toss almonds in sugar to coat. |
| 11 | Remove almonds and allow to cool on wax paper. |
| 12 | Break apart when cooled and arrange almonds around edge of cake. |
| 13 | Refrigerate. |
| 14 | Serves 16. |
| 15 | *?cup chocolate cookie crumbs can also be sprinkled around the outside of the cheesecake for a different taste combination. |
| 16 | first place, desserts category - cooking with ohio"s soy foods ohio state fair recipe contest developed by jacqueline dematteis-o"brien |
