1/2 c. sugar
1/4 c. water
1 1/2 c. sliced almonds
1 tsp. amaretto
2 c. graham cracker crumbs
1 tsp. cinnamon
1/4 c. almonds, finely chopped
1/2 c. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
3 eggs
1 c. sour cream
1/2 c. whipping cream
1/4 c. amaretto
1/2 tsp. almond extract

In a small saucepan, combine 1/2 cup sugar and water. Bring to a boil and boil for 5 minutes. Remove from heat, add almonds and 1 teaspoon of amaretto. Stir to blend well. With a slotted spoon, remove almonds and place on wax paper. Separate it with fork and cool. Preheat oven to 350 degrees. In bowl, combine cracker crumbs, chopped almonds, butter and cinnamon. Blend well. Press in bottom of 10 inch springform pan (ungreased) and press the mixture up sides of pan approximately 1 1/2 inches in large bowl, beat cream cheese and 1 cup of sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add the sour cream, whipping cream, amaretto and extract. Blend well and pour into prepared crust. Bake for 60 to 75 minutes at 350 degrees. Break up almonds on wax paper to separate and remove cake from oven for the last 20 minutes of baking time. Place almonds in a 2 inch wide circle around outer edge of cheesecake. When cake is done, center will be set. Remove and cool 20 minutes. Carefully remove sides of pan. Cool completely. Place in a refrigerator overnight or for several hours before serving.