Amaretto Caramel Sauce
1 1/2 cups of sugar
1 stick of butter
1/3 heavy cream
1/4 tsp of sea salt
1 tsp of vanilla
4 tbsp of amaretto liquor
Crust
1 1/4 graham crackers
1/2 cup of ground almonds
5 tbsp unsalted butter
3 tbsp granulated sugar
1 tbsp dark brown sugar
Filling
3 packages of reduced fat cream cheese (room temp)
1/4 cup of greek yogurt
1 1/4 cup of heavy cream (make sure its cold)
3/4 granulated sugar
1 tbsp almond extract
1 tbsp vanilla extract
4 tbsp confectioner sugar
Garnish - sliced almonds
To make graham cracker crust - stir all ingredients together and pour into a 10-inch springform pan and pack very tightly. Place in freezer for 20 minutes.
To make the cheesecake filling - using a mixer, whip the cold heavy cream until it forms stiff peaks and set aside.
In another bowl mix cream cheese, greek yogurt and granulated sugar together until creamy. Add confectioners sugar, vanilla and almond extract together for an additional 2 minutes.
Using a rubber spatula - fold in heavy whipped cream into cheesecake mixture. Be sure to combine slowly. Remove crust from freezer and spread mixture evenly on top.
Cover tightly with plastic wrap and refrigerate for at least 6 hours (I personally recommend overnight).
To make caramel amaretto sauce - Sprinkle sugar evenly in a pot and cover over medium heat. As sugar heats and begins to liquify push liquid toward the center of the pot (DO NOT STIR) - if it begins to clump then reduce heat to low.
Once caramel color forms remove from heat and mix in butter and stir. Once all the butter is combined, add heavy cream. Again if it clumps return to low heat and stir.
Add sea salt, vanilla and amaretto liquor and mix throughly. Let the sauce cool about 10 minutes - keep any extra sauce you may have in a glass container).
After cheesecake is throughly set, pour amaretto sauce over top and sprinkle almonds on top.
Slice and serve with extra caramel on the side.