1/2 c. chocolate wafer, crushed
1 c. blanched almonds, lightly toasted and chopped
1 1/2 c. + 1 tbsp. sugar
6 tbsp. butter, room temperature
1 1/2 lb. softened cream cheese
4 eggs
1/3 c. whipping cream
1/4 c. Amaretto
2 tsp. vanilla
2 c. sour cream

Preheat oven to 375 degrees. Combine chocolate wafer crumbs, chopped almonds, 1/3 cup sugar and softened butter. Pat mixture into bottom of a 9 1/2 to 10-inch springform pan.

Cream together soft cream cheese and 1 cup sugar. Beat in eggs one at a time, mixing well after each addition. Add heavy cream, amaretto and 1 teaspoon vanilla. Beat mixture until light. Pour into blackbottom shell. Bake for 30 minutes and cool on rack for 5 minutes.

Combine sour cream and remaining vanilla with 1 tablespoon sugar. Spread over cake and return to bake for 5 more minutes. Cool completely in pan. Cover lightly and chill at least 5 hours. Garnish with almonds. Serves 10-12.