40 vanilla wafers, crushed
3/4 c. finely chopped toasted almonds
1/4 c. + 2 tbsp. butter, melted
Pam cooking spray
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
4 eggs
1/3 c. whipping cream
1/4 c. Amaretto
1 tsp. vanilla extract
2 c. sour cream (1 c. is enough for an 8" cake)
1 tbsp. Amaretto
1 tbsp. sugar
1 tsp. vanilla extract
Sliced or slivered toasted almonds (garnish)

Combine first 4 ingredients. Press into bottom and 1 3/4" up side of an 8" or 9" springform pan which has been coated with cooking spray.

In a large mixer bowl beat together cream cheese and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Lower speed to medium; add whipping cream, 1/4 cup Amaretto and 1 teaspoon vanilla, beating well. Pour into prepared crust and bake at 350 degrees for 15 minutes. Reduce oven to 225 degrees; bake for 1 hour. Cool on a rack for 5 minutes.

Combine next 4 ingredients. Spread evenly on cake; cook 5 additional minutes. Cool; cover lightly and chill overnight. To serve, remove sides of pan. Garnish with almonds. Yield: 16 to 18 servings.