Preparation / Directions:
* Blanched almonds should be lightly toasted and chopped.
Preheat oven to 375F.
Combine crumbs, almonds, sugar and butter.
Pat mixture on bottom and sides of a 10 inch Springform pan. Cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla.
Beat in eggs, 1 at a time, beating well after each addition. Beat mixture until light. Pour into crust lined pan.
Bake in middle of oven for 1-1/2 hours or until top of cake cracks and knife inserted in middle comes out clean. Let stand on rack 5 minutes.
Combine sour cream, 1 tsp vanilla, and sugar. Mix well and spread evenly over cake.
Bake for 5 more minutes. Place on rack and let cool completely. Cover lightly with wax paper and let chill overnight.
When ready to serve, remove sides from pan and garnish with toasted almonds around outer edge and on top of cake.
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