Crust:

1 1/4 c. crushed vanilla wafers
3/4 c. finely chopped almonds
1/4 c. sugar
1/3 c. butter, melted

In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into the bottom of an ungreased 10-inch spring-form pan; set aside.

Topping:

2 c. sour cream
1/4 c. sugar
1 tsp. vanilla extract
1/8 c. toasted sliced almonds

In a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add extracts; beat just until blended. Pour into crust.

Bake at 350°F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.

Filling:

4 (8 oz. each) pkg. cream cheese, softened
1 1/4 c. sugar
4 eggs
1 1/2 tsp. almond extract
1 tsp. vanilla extract

Combine sour cream, sugar and vanilla; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack; chill overnight. Just before serving, sprinkle with almonds and remove sides of pan. Store in the refrigerator.

Yields 14 to 16 servings.