I'm baking a white chocolate raspberry (or blueberry) cheesecake for my mom's birthday, and am curious if adding amaretto OR almond extract to the recipe would make a better flavor profile for it or not.

Also, do you have any advice as to how I can bake it without a springform pan? Maybe use foil, wrap a regular round cake pan in a way that the foil would extend over the sides, and use that later to pull the cheesecake out of the pan? I am worrying how it will affect the presentability of the cheesecake. I was thinking, I'd have the crust built up around the filling like this: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.html and just hope that the cheesecake won't have any cracks. (If it gets cracks, I was thinking I'd be covering it up with a raspberry topping anyway.)

Note: it will be my first time to bake cheesecake. Any tips would be great! Thank you!