1 1/2 c. Quaker Oats (quick or old fashioned, uncooked)
1/2 c. finely chopped almonds
1/3 c. packed brown sugar
1/3 c. (5 1/3 tbsp.) butter, melted
2 (8 oz.) pkg. cream cheese, softened
1/2 c. granulated sugar
1 tsp. almond or vanilla extract
3 eggs
1 (16 oz.) carton (2 c.) dairy sour cream
2 tbsp. granulated sugar

Heat oven to 350 degrees. Grease bottom and sides of 9 inch springform pan. Combine first 4 ingredients; mix well. Press firmly onto bottom and 1 1/2 inches up sides of prepared pan. Bake 18 minutes. Cool.

Beat cheese, sugar and 1/2 teaspoon almond extract at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Stir in 1 cup sour cream. Pour into prepared crust. Bake about 50 minutes or until center appears set.

Spread combined remaining 1 cup sour cream, 1/2 teaspoon extract and 2 tablespoons granulated sugar over cheesecake. Continue baking 10 minutes. Loosen cake from rim of pan. Cool; remove rim. Chill. Garnish with whipped cream, mandarin oranges and almonds, if desired. 16 servings.