Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
  1 1/2           cups  chocolate cookie crumbs
  1                cup  chopped almonds
     1/3           cup  sugar
  6        tablespoons  butter -- softened
                        ***FILLING***
  1 1/2         pounds  cream cheese -- softened
  1                cup  sugar
  4                     eggs
     1/3           cup  heavy cream
     1/4           cup  amaretto de saronno liqueur
  1           teaspoon  vanilla extract
                        ***TOPPING***
  2               cups  sour cream
  1         tablespoon  sugar
  1           teaspoon  vanilla extract
                        lightly toasted blanched sliced almonds -- for garnish

Preparation:

In a bowl, combine chocolate crumbs, 1 cup chopped almonds, 1/3 cup sugar and the softened butter. Pat the mixture onto the bottom and sides of a buttered 9 1/2-inch springform pan. Cream together the softened cream cheese and 1 cup sugar. Beat in eggs one at a time, beating well after each addition. Add heavy cream, Amaretto and 1 teaspoon vanilla. Beat until light. Pour batter into chocolate shell and bake at 375ø F for 35 to 40 minutes. Transfer to a rack and let stand for 5 minutes. Meanwhile, combine sour cream, 1 tablespoon sugar and 1 teaspoon vanilla extract. Spread on cheesecake and return to oven to bake for another 5 minutes. Cool on rack completely and chill overnight. Remove the sides of the pan and transfer the cake to a stand or platter. Press toasted almond slices around the top edge.

Nutritional Information:

646 Calories (kcal); 53g Total Fat; (71% calories from fat); 12g Protein; 35g Carbohydrate; 199mg Cholesterol; 323mg Sodium