1/3 cup plus 1 tablespoon butter 1 1/2 cups graham cracker crumbs 1 teaspoon ground cinnamon 24 ounces cream cheese 1 cup granulated sugar 4 medium eggs 1/3 cup Amaretto liqueur Grated chocolate
Melt butter. Add to graham cracker crumbs and cinnamon. Mix well. Pat into bottom and 1/2 inch on sides of a 9-inch springform pan.
With electric mixer, beat softened cream cheese until light and fluffy. Gradually add sugar. Add eggs one at a time, beating well after each addition. Stir in Amaretto. Pour into prepared pan. Bake at 375 degrees F for 45 to 55 minutes until set.
Spoon cooled Glaze over cake. Refrigerate for 24 to 48 hours for flavor to penetrate fully. Cover with grated chocolate if desired.
