Ingredients:
Topping:
1/2 c. sugar
1/4 c. water
1 c. sliced almonds
1 tsp. amaretto liqueur
Crust:
2 c. graham cracker crumbs (32 squares)
1/4 c. finely chopped almonds
1/3 c. (2/3 stick) butter, melted
Filling:
16 oz. (2 bricks) cream cheese
1 c. sugar
3 eggs
1 c. sour cream
1/2 c. heavy whipping cream
1/4 c. amaretto
1/2 tsp. almond extract
Instructions:
1. TOPPING: In small saucepan, combine sugar and water. Bring to a boil for at least 2 minutes and remove from heat. Stir in sliced almonds and amaretto. With a slotted spoon, remove almonds and place on waxed paper. Separate and cool.
2. CRUST: Heat oven to 350 degrees. In medium bowl, combine all crust ingredients. Press into the bottom and 1 1/2" up the sides of an ungreased 10" springform pan. Use a flat-bottomed glass or bowl to press into the pan.
3. FILLING: In large bowl, beat cream cheese and sugar until creamy and smooth. Add eggs one at a time, beating just until blended. Add sour cream, whipping cream, amaretto, and almond extract. Blend well. Pour into crust-lined pan.
4. With another dish filled with water on a lower rack, bake at 350 degrees for 55 minutes. Arrange glazed sliced almonds in a 2"-wide circle around outer edge, or cover the whole cheesecake. Bake another 10-20 minutes, or until center is set.
5. Cool at least 15 minutes on a wire rack. Run knife around edge of pan and remove sides of pan. Refrigerate several hours or overnight.