4 c. vanilla wafers, finely crushed
3/4 c. finely chopped toasted almonds
1/3 c. sugar
1/4 c. plus 2 tbsp. butter, melted
Nonstick cooking spray
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
4 eggs
1/3 c. whipping cream
1/4 c. amaretto liqueur
1 tsp. vanilla extract
2 c. sour cream
1 tbsp. amaretto
1 tbsp. sugar
1 tsp. vanilla extract
Slivered toasted almonds (garnish)

Combine first 4 ingredients and press into 9 inch springform pan which has been well coated with cooking spray. Press evenly over bottom and up sides of pan.

In a food processor bowl with steel blade, process cream cheese and sugar until light and fluffy. Add eggs, one at a time, processing each time. Lower speed and add whipping cream, amaretto and vanilla extract. Blend well. Pour into prepared crust and bake at 350 degrees for 15 minutes. Reduce oven to 250 degrees and bake for 1 hour. Cool on rack for 5 minutes.

Combine sour cream, 1 tablespoon amaretto, 1 tablespoon sugar and vanilla. Spread evenly over cake. Return to oven 5 minutes. Cool, cover and refrigerate. Before serving, sprinkle toasted almonds over top, or use slices of fresh fruit as peaches or strawberries for garnish. Serves 16.