1 pkg. graham crackers, ground (2 c.)
2 tsp. fresh lemon juice
1/3 c. sugar
8 tbsp. unsalted butter, room temperature
1 1/2 lbs. cream cheese
1 tbsp. sugar
1/2 c. slivered, blanched almonds, toasted
1/2 c. sugar
1/2 c. blanched almonds
1/2 tsp. vanilla extract
1 tsp. almond extract
2 tbsp. Amaretto liqueur
3 eggs
8 oz. sour cream
2 tbsp. Amaretto liqueur

Preheat oven to 375 degrees. Prepare crust by combining graham cracker crumbs, 1/2 cup blanched almonds, and 1/3 cup sugar in food processor. Add butter and process thoroughly. Press mixture into an 8 1/2 inch spring-form pan. Cover bottom and 1/2 way up the sides.

Prepare filling by combining the cream cheese, 1/2 cup sugar, lemon juice, vanilla, almond extract, and Amaretto in food processor and cream. Add eggs and process until well blended. Pour mixture into pan and bake until cheesecake has just begun to crack (45 to 50 minutes). Remove from oven and allow to cool several minutes. Reduce oven temperature to 350 degrees. Prepare topping by stirring sour cream, sugar, and Amaretto together in a bowl and spoon mixture over the cheesecake. Return cheesecake to the oven and bake another 20 minutes. Sprinkle it with the toasted almonds and allow to cool completely. Refrigerate 4 hours before serving.