|Chocolate wafers||8 1⁄2 Ounce (1 Package)|
|Finely chopped blanched almonds||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter||2 Tablespoon, softened|
|Cream cheese||24 Ounce (3 Packages, 8 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Amaretto liqueur||1⁄4 Cup (4 tbs) (Almond Liqueur)|
|Vanilla extract||1 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Sour cream||2 Cup (32 tbs)|
|Blanched slivered almonds||1⁄4 Cup (4 tbs)|
Grease a 9" springform pan.
Crush wafers in a food processor.
Combine crumbs, almonds, sugar, and butter. Stir well with a fork. Press evenly over the bottom and up the sides of prepared pan.
Preheat oven to 375°.
Use an electric mixer to cream together cream cheese and sugar. Add eggs, one at a time, beating well after each addition.
Add cream, Amaretto, vanilla, and flour. Beat until light in consistency.
Pour into crust and bake at 375° for 35 minutes. Remove from oven and let stand on a cake rack for 5 minutes. (Cake will not be set at this point.)
Combine sour cream, vanilla, and sugar.
Gently spread over cake and return to oven for 5 minutes.
Remove from oven and cool completely on a cake rack. Cover and chill overnight.
Just before serving, remove spring sides of pan. Mound almonds on the top of the cake.