Combine first four ingredients. Firmly press mixture evenly on bottom of lightly greased 10-inch springform pan.
Bake at 350°F for 10 minutes, then cool.
Beat softened cream cheese at high speed with an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients.
Pour into prepeared pan. Bake at 350°F for 50 minutes. Turn oven off and leave cheesecake in oven for 30 minutes with door slightly ajar. Combine sour cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract. Mix well and spoon over cake.
Sprinkle 1/4 cup almonds around the edge. Bake at 500°F for 5 minutes. Cool; chill.
