15 chocolate sandwich cookies with white filling, broken
1 c. blanched whole almonds
1/3 c. butter
1/4 c. butter, softened
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
4 eggs
1/2 c. Amaretto
1/3 c. whipping cream
1 tsp. vanilla
1 (16 oz.) carton dairy sour cream
1 tbsp. sugar
1 tsp. vanilla
1/4 c. toasted sliced almonds or 1 c. toasted blanched whole almonds

For crust, in food processor bowl, place cookies, 1 cup whole almonds, 1/3 cup sugar and butter. Cover about 1 3/4 inches up the sides of 9 inch springform pan; set aside.

In a large bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth. Add eggs. Beat on low speed just until combined. Stir in Amaretto, whipping cream, and 1 teaspoon vanilla. Pour filling into the crust lined springform pan. Bake cheesecake on a shallow baking pan in a 375 degree oven for 40 minutes.

Stir together sour cream, 1 tablespoon sugar and 1 teaspoon vanilla. Carefully spread sour cream mixture on top of the cheesecake. Return cheesecake to oven and bake 5 minutes more. Cool in pan for 15 minutes. Loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool for 4 hours. Cover and refrigerate until serving time. To serve, garnish with 1/4 cup sliced almonds or 1 cup whole almonds. Serves 12-16.