TOPPING:

1/2 c. sugar
1/4 c. water
1 c. sliced almonds
1 tsp. Amaretto

CRUST:

2 c. graham cracker crumbs
1/4 c. chopped almonds
1/3 c. butter, melted

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
3 eggs
1 c. sugar
1 c. sour cream
1/2 c. whipping cream
1/4 c. Amaretto
1/2 tsp. almond extract

TOPPING: In small saucepan, combine sugar and water. Bring to a boil and boil for 2 minutes. Remove from heat, stir in sliced almonds and 1 teaspoon Amaretto. With slotted spoon remove almonds to waxed paper, separate with fork. Cool.

CRUST: Combine crust ingredients, press in bottom and 1 1/2" up sides of 10" springform pan.

FILLING: Combine cream cheese and sugar, beat until light and fluffy. Add eggs, one at a time. Add sour cream, whipping cream, 1/4 cup Amaretto and almond extract; blend well. Pour into prepared crust. Bake in preheated oven at 350 degrees for 60 to 75 minutes or until center is set. Arrange prepared almonds in a 2" wide circle around edge of cake during last 15 minutes of baking. Carefully remove sides of pan; cool slowly. Refrigerate.