CRUST:

2 c. graham cracker crumbs
1/2 c. butter
1/2 c. sugar

Blend, line bottom of 10 inch spring form pan. Bake 5 minutes at 350 degrees. Cool before filling.

CAKE:

1 lb. cream cheese, softened
1/2 c. sugar
3 eggs

Beat cream cheese until fluffy and add sugar, eggs, one at a time. Beat until smooth and pour into prepared crust. Bake in preheated oven 15 to 20 minutes at 350 degrees. Cool 10 minutes.

Combine 1 1/2 cups sour cream, 1 cup sugar and 1 teaspoon vanilla. Spoon over cooled cheesecake. Dust with cinnamon. Arrange 3 cups almond halves, evenly on top, (I like to use chopped walnuts). Return to oven and bake 10 minutes. Cool then chill 12 to 24 hours. This can be frozen.