1 1/2 c. chocolate wafer crumbs
1 c. blanched almonds (lightly toasted & chopped)
3/4 stick butter
1/3 c. sugar
1 1/2 lbs. cream cheese
1 c. sugar
4 eggs
1/3 c. heavy cream
1/4 c. Amaretto
1 tsp. vanilla
2 c. sour cream
1 tbsp. sugar
1 tsp. vanilla
Slivered blanched almonds, lightly toasted for decoration

Combine crumbs, almonds, butter and 1/3 cup sugar in a bowl, then pat mixture onto bottom and sides of 9 1/2" springform pan. In a large bowl, cream the cream cheese and 1 cup sugar. Beat in 4 eggs, one at a time, mixing well. Add cream, Amaretto and vanilla and beat until light. Pour into prepared shell and bake in middle of oven at 375 degrees for 30 minutes. Transfer cake to a rack, let it rest for 5 minutes.

In a bowl, combine sour cream and 1 tablespoon sugar and 1 teaspoon vanilla; spread mixture evenly over cake and bake for 5 minutes more. Cool, then chill lightly covered, overnight. Remove sides of pan. Press slivered blanched almonds, lightly toasted, around edge. Serves 10.