1/2 c. sugar
1/4 c. water
1 c. sliced almonds
1 tsp. amaretto

CRUST:

2 c. graham cracker crumbs
1/4 c. finely chopped almonds
1/3 c. butter, melted

FILLING:

2 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 eggs
1 c. sour cream
1/2 c. whipping cream
1/4 c. amaretto
1/2 tsp. almond extract

In small saucepan, combine 1/2 cup sugar and water. Bring to a boil. Boil 2 minutes; remove from heat. Stir in almonds and amaretto. With slotted spoon remove almonds to waxed paper; separate with fork. Cool.

Heat oven to 350 degrees. In medium bowl, combine all crust ingredients; press in bottom and 1 1/2 inches up sides of ungreased 10 inch springform pan. In large bowl, beat cream cheese and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, whipping cream, 1/4 cup amaretto and almond extract; blend well. Pour into prepared crust.

Bake at 350 degrees for 60-70 minutes or until center is set. Arrange sliced almonds in 2 inch wide circle around outer edge of cheesecake during last 15 minutes of baking time. Cool 15 minutes; carefully remove sides of pan. Cool completely. Refrigerate several hours or overnight before serving.