2/3 c. flour
3 tbsp. sugar
2/3 c. ground almonds
1 tsp. cinnamon
4 tbsp. butter, in bits

Preheat oven to 350 degrees. In food processor or with a pastry blender, blend ingredients until consistency of fine crumbs. Press into bottom and sides of a 9 inch spring form pan. Bake 15 to 20 minutes. Cool completely.

2 lbs. cream cheese
1 c. sugar
4 eggs
1 c. sour cream
4 tsp. vanilla
1/4 tsp. salt
1/4 c. amaretto
1/4 c. cognac or brandy
1 1/2 tsp. almond extract

Preheat oven to 275 degrees. Beat cream cheese until smooth. Add sugar and beat until blended. Add eggs, one at a time, then add remaining ingredients and mix just to combine. Pour filling into crust and bake 2 hours and 15 minutes. Remove from oven and run knife around edges to depth of 1/2 inch to loosen the cheesecake. Cool to room temperature and refrigerate 6 hours overnight.

Preheat oven to 450 degrees. Whisk together 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla - if you want a chocolate topping add 2 tablespoons unsweetened cocoa and an additional 2 tablespoons sugar. Spread evenly over cheesecake in pan and bake for 7 minutes, watching carefully to make sure topping doesn't brown (harder if its chocolate!). Cool at least 2 hours before serving.