1 c. graham cracker crumbs
1/2 c. ground toasted almonds
1/4 c. melted butter
2 tbsp. sugar
1 tbsp. amaretto
1/2 can (8 oz. size) almond paste, crumbled
1/2 c. sugar
2 tbsp. flour
1/3 c. amaretto
3 pkg. (8 oz. each) cream cheese, softened
4 eggs
1 c. sour cream
3 tbsp. amaretto
2 tbsp. sugar
1/4 c. sliced unbleached almonds

Heat oven to 350 degrees. Combine crumbs, 1/2 cup almonds butter, 2 tablespoons sugar and 1 tablespoon Amaretto in a small bowl. Mix well. Press crumb mixture in bottom and 1 1/2 inch up side of buttered 9 inch springform pan. Refrigerate.

Meanwhile, beat almond paste, 1/2 cup sugar and flour in large bowl on low speed until smooth. Beat in 1/3 cup amaretto gradually until smooth. Beat in cream cheese, 1/3 at a time, beating well after each addition.

Beat in eggs one at a time, beating well after each one. Pour into crust. Bake 50 minutes. Then, combine sour cream, 3 tablespoons amaretto and 2 tablespoons sugar in small bowl.

Remove cheesecake from oven; spread sour cream mixture over top of cake. Bake until set, about 25 minutes. Cool in pan on wire rack. Remove side of pan. Garnish cake with 1/4 cup almonds.