Almond Cheesecake

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 0z) 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 on an ungreased 10" springform pan; set aside.

In a large mixing bowl, beat cream cheese 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 degrees for 55 minutes or until center is almost set.

Remove from the oven; let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over filling. Return to the oven and bake for 5 minutes.

Cool on a wire rack; chill overnight.

Just before serving, sprinkle with almonds and remove sides of pan. Store in refrigerator.

Makes 14-16 servings.