CRUST:

3/4 c. graham cracker crumbs
1/4 c. melted butter
1/4 c. ground almonds
3 tbsp. sugar

Mix together and press in bottom of 8 or 9 inch spring form pan.

Praline Topping:

Melt 1/2 cup sugar in heavy skillet over medium heat. When sugar is amber, add 1/3 cup whole blanched almonds, coating well. Carefully pour onto lightly greased cookie sheet and cool. Break in pieces, put in tea towel and crush with rolling pin.

CHEESECAKE:

2 (8 oz.) pkg. cream cheese, beat until fluffy
2/3 c. sugar, add gradually to above
3 eggs, room temperature, add one at a time beating until smooth
1/2 c. ground blanched almonds
1/2 tsp. almond extract
1/8 tsp. salt

Pour in crust and bake at 350 for 45 minutes.

1 c. sour cream
3 tbsp. sugar
1 tsp. vanilla

Spread on cake and bake 10 minutes more. Cool on rack, then refrigerate. Sprinkle with pralines before serving. This recipe can be made ahead.