Amaretto  “Cheesecake” with Sour Cherry Apricot Topping This elegant dessert has a fantastic combination of flavors. Make for someone you love! Crust: 2 1/2 c. amaretti cookie crumbs 1/3 c. Amaretto liqueur Preheat oven to 350 degrees. In a medium bowl, mix crumbs and liqueur to thoroughly blend. Press evenly into oiled 9 inch pie plate. Bake 5 minutes then let cool. Filling: 1 lb. firm silken tofu 1/3 c. sugar 1 tbsp. orange juice 1 tsp. orange zest 1 1/2 tbsp. Amaretto 2 tbsp. cornstarch dissolved in 2 tbsp. almond or soy milk Blend all ingredients in food processor until smooth, about 30 seconds. Pour into cooled crust. Bake until top is lightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours. Chilled overnight, this dessert becomes even more remarkably creamy.   Sour Cherry Apricot Topping: 1/4 lb. fresh apricots, washed and thinly sliced 1/4 lb. fresh or dried sour cherries juice and grated rind of one orange 1/3 c. Amaretto liqueur 1/2 tsp. cinnamon Simmer all ingredients, stirring, until thickened. Cool and gently spread over cheesecake.