CRUST:

3/4 c. toasted, whole blanched almonds
15 chewy chocolate fudge cookies
1 tbsp. sugar
2-3 tbsp. butter

FILLING:

1 1/2 lbs. softened cream cheese
1 c. sugar
5 eggs, room temperature
1/4 c. Amaretto liqueur
1 tsp. each vanilla & almond extracts
1/2 tsp. lemon juice
Pinch salt

TOPPING:

2 c. sour cream
1 tbsp. sugar
1 tsp. vanilla
1/2 tsp. lemon juice

Preheat oven to 350 degrees. Roast almonds and chop fine. Add cookies and sugar and blend well. Smear butter liberally over the side and bottom of 9" springform pan. Chill until needed.

FILLING: Beat cream cheese until smooth. Add sugar and blend. Add eggs, 1 at a time, scraping sides and bottom of bowl. Add Amaretto, vanilla, lemon juice, almond extract and salt; blend gain. Pour into crust; bake 1 hour. Cool at room temperature 30 minutes.

TOPPING: Combine sour cream and flavorings. Mix well. Add topping after cake has cooled and bake 10 minutes at 325 degrees. Cool 1 hour at room temperature, then overnight in refrigerator before removing sides of pan. Garnish with chocolate shavings around outside edge and sprinkle sliced almonds in the center.