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Almond Cheesecake
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Crust:
1-1/4 cups crushed vanilla wafers
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
Filling:
4 packages (8 oz each) cream cheese, softened
1-1/4 cups sugar
4 eggs
1-1/2 tsp. almond extract
1 tsp. vanilla extract
Topping:
2 cups (16 oz) sour cream
1/4 cup sugar
1 tsp. vanilla extract
1/8 cup toasted sliced almonds
In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into the bottom of an ungreased 10 inch springform pan; set aside.
In a large mixing bowl, beat cream sheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add extracts; beat just until blended. Pour into crust. Bake at 350 for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 mintues.
Combine sour cream, sugar and vanilla; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack; chill overnight. Just before serving, sprinkle with almonds and remove sides of pan. Store in the refrigerator.
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