Preparation / Directions:
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 375ΓΈ 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.
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