1 c. graham cracker crumbs
1/2 c. ground toasted almonds
1/4 c. melted butter
2 tbsp. sugar
1 tbsp. amaretto
1/2 (8 oz.) can almond paste, crumbled
1/2 c. sugar
2 tbsp. all-purpose flour
1/3 c. amaretto
3 (8 oz.) pkgs. cream cheese, softened
4 eggs
1 c. dairy sour cream
3 tbsp. amaretto
2 tbsp. sugar
1/4 c. sliced unblanched almonds

Heat oven to 350 degrees. Combine crumbs, 1/2 cup almonds, the butter, 2 tablespoons sugar, and 1 tablespoon amaretto in small bowl; mix well. Press crumb mixture in bottom and 1 1/2 inches up side of buttered 9 inch spring-form pan. Refrigerate.

Meanwhile, beat almond paste, 1/2 cup sugar, and the flour in large mixer bowl on low speed until smooth. Beat in 1/3 cup amaretto gradually until smooth. Beat in cream cheese a third at a time, beating well after each addition. Beat in eggs, one at a time, beating well after each addition. Pour into crust. Bake 50 minutes.

Meanwhile, combine sour cream, 3 tablespoons amaretto, and 2 tablespoons sugar in small bowl. Remove cheesecake from oven; spread sour cream mixture evenly over top of cake. Bake until set, about 25 minutes. Cool in pan on wire rack 1 hour. Refrigerate 6 hours or overnight. It gets better with age. Remove side of pan. Garnish cake with 1/4 cup almonds.

For a clear, well-defined almond flavor use amaretto di saronno or amaretto di gaetano. Makes 16 servings.