FILLING:

2 (8 oz.) pkgs. cream cheese
3 eggs, room temp.
1/2 c. ground blanched almonds
1/2 tsp. almond extract
1/8 tsp. salt
1 c. sour cream
1 tsp. vanilla extract

CRUST:

3/4 c. graham cracker crumbs
1/4 c. melted butter
1/4 c. ground almonds
3 tbsp. sugar

Combine all crust ingredients and press into bottom and up sides of small springform pan.

Beat cheese until fluffy. Add 2/3 cup sugar. Add eggs, one at a time, add almond extract and salt. Pour into crust. Bake at 350 degrees for 45 minutes. Cool 20 minutes. Mix sour cream and 3 tablespoons sugar. Add 1 teaspoon vanilla extract. Pour on top of cake. Bake 10 minutes on 350 degrees. Cool. Refrigerate. Sprinkle almonds on top.