CRUST:

1/4 c. whole almonds
2 tbsp. cocoa powder
1/4 c. butter, cut in pieces

TOPPING:

8 to 10 oz. white chocolate
1/3 c. whipping cream
1 1/2 lbs. cream cheese, softened
4 eggs
10 lg. graham crackers
2 tbsp. sugar
1/2 c. sugar (can be omitted for less sweet cheesecake)
1 tsp. vanilla

Preheat oven to 350 degrees. Combine crust ingredients in food processor and process until butter is thoroughly mixed. Press into bottom of 9 inch springform pan. Melt chocolate together with cream in double boiler. Cool slightly. In food processor combine cream cheese and sugar. Add eggs, one at a time. Add chocolate and cream mixture and vanilla. Pour into crust and bake 45 minutes or until center is just set. Cool 15 minutes. Increase oven heat to 475 degrees for topping.

Combine 1 1/2 cups sour cream, 1/4 cup sugar and 1 teaspoon vanilla well and pour over top of cheesecake. Bake at 475 degrees for 7 minutes. Cool and chill 6 hours or overnight.