This recipe has been adjusted from the original. First time I made it, it was so loose that it wouldn't slide off the pan bottom. We ate it anyway and a friend said, "I don't care if it won't slide off, I'll eat "Amaretto Pudding" because it's so good. I did adjust the recipe, second time was perfect and it didn't affect the flavor. Also, I added a layer of whipped cream before adding peaches and almonds
1Use a greased 10-in. springform pan. Mix graham cracker crumbs and sugar together. Then add melted butter, mix well. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
2In a large bowl, beat the ricotta, cream cheese, sour cream and sugar until well blended. Beat in flour and 2 tablespoons liqueur. Add eggs; beat on low speed just until combined. Pour into crust.
3Place springform pan on a large baking sheet. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from baking sheet. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle slivered almonds in the center.