1 pkg. graham crackers, ground (2 c.)
1/2 c. blanched almonds
1/3 c. sugar
1 stick unsalted butter, room temperature
1 1/2 lb. cream cheese
1/2 c. sugar
2 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1 tsp. almond extract
2 tbsp. almond liqueur
3 eggs
8 oz. sour cream
1 tbsp. sugar
2 tbsp. almond liqueur
1/2 c. slivered almonds, toasted

Preheat oven to 375 degrees. Process crumbs, almonds and sugar in a processor. Add butter; process. Press into an 8 1/2 inch springform pan, covering bottom and halfway up sides.

Cream cream cheese, sugar, lemon, vanilla, almond and liqueur in processor. Add eggs and process until well blended. Pour into pan. Bake until cheesecake has just begun to crack, 45-50 minutes. Remove and cool for several minutes. Reduce oven to 350 degrees.

Prepare topping: Stir sour cream, sugar and liqueur and spoon over cheesecake. Bake 20 minutes. Sprinkle with almonds and cool completely. Refrigerate 4 hours. Makes 8-10 portions.