Carob Cheesecake

This recipe is from my old running partner Grace in the Bay Area of Northern California, given to me on December 25 1981. This is a very good cheesecake especially if you like Carob and Amaretto which if you have allergies to chocolate this cheesecake is for you!

• Ready In: 1 hr 30 mins
• Serves: 12-14
• Yields: 12-14 cake slices

Ingredients

• Crust

• 1 1⁄2 cups graham crackers (finely chopped)
• 2  tablespoons yogurt
• 3  tablespoons fructose
• 1  tablespoon ground cinnamon

• Filling

• 2  cups fructose
• 1 1⁄2 lbs cream cheese (Philadelphia no subs)
• 3  tablespoons  cream (heavy)
• 1  cup sour cream
• 1⁄4 cup Amaretto
• 3⁄4 teaspoon ground cinnamon
• 3⁄4 teaspoon  almond extract
• 1  cup carob chips
• 3  eggs

Directions

1. Crust: Mix Graham cracker crumbs with yogurt, fructose and cinnamon, toss with fork then work together with your fingers until well blended. Press mixture evenly onto the bottom of the 9 or 10 inch spring form pan.
2. Filling: Beat cream cheese electric mixer until fluffy, then gradually beat in 2 cups fructose and eggs. Continue beating until mixture is smooth. Melt carob chips with heavy cream in a small saucepan and beat the mixture into the cream cheese add 1 cup of sour cream. Add Amaretto, cinnamon and almond extract and beat for a few minutes more.
3. Baking: Pour cheese mixture into prepared spring form pan, bake in preheated oven for 55 - 60 minutes. Cool then chill at 24 hours before serving.
4. Topping: Spread with 1 cup of sour cream if desired, enjoy.