1 1/2 c. oats, uncooked
1/2 c. finely chopped almonds
1/3 c. packed brown sugar
1/3 c. butter, melted
2 (8 oz.) pkg. cream cheese
1/2 c. granulated sugar
1 tsp. almond extract
3 eggs
1 (16 oz.) carton sour cream
2 tbsp. confectioners' sugar

Heat oven to 350 degrees. Grease bottom and sides of 9 inch springform pan. Combine first 4 ingredients; mix well. Press firmly onto bottom and 1 1/2 inch up sides of prepared pan. Bake 18 minutes. Cool.

Beat cheese, sugar and 1/2 teaspoon almond extract at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Stir in 1 cup sour cream.

Pour into prepared crust. Bake about 50 minutes or until center appears set. Spread combined remaining 1 cup sour cream, 1/2 teaspoon almond extract and 2 tablespoons sugar over cheesecake. Continue baking 10 minutes. Loosen cake from rim of pan. Cool; remove rim. Chill. Garnish with whipped cream, mandarin oranges and almonds, if desired.