Amaretto Mousse Cheesecake

Photo: Raja

Ingredients

MACAROON CRUST

1 package (7 oz) coconut, lightly toasted in the oven

1/2 cup sliced almonds, lightly toasted in the oven

1 can sweetened condensed milk

cup flour

1/4 cup margarine

FOR CHEESE CAKE:

1 envelope of Knox Gelatin

1/2 cup cold water

3 packages (3 oz each) cream cheese

1 can (5 oz) can of evaporated milk

cup of Amaretto Liquor

1 container (12 oz) frozen whipped topping

1 1/2 cups sugar

1 teaspoon lemon juice

1 teaspoon vanilla

Garnish:

Whipped topping

Marachino cherries

Melted chocolate chips

Preparation

Mix ingredients for crust well and press into a springform pan; set aside.

Sprinkle gelatin over cold water and set aside to soften; stir over low heat until dissolved.

Beat cream cheese with sugar until fluffy; gradually add evaporated milk and lemon juice. Gradually beat in gelatine mixture, Amaretto and vanilla until blended. Fold in the whipped Topping.

Pour into crust and chill.

Garnish with "balls" of whipped topping dotted with maraschino cherries and sprinkled with sliced almonds and drizzled with ribbons of melted chocolate chips.