Ingredients:
1 1/4 cups crushed vanilla wafers
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup melted butter
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
4 eggs
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup toasted sliced, almonds
Directions:
In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into the bottom of a ungreased 10 inch springform pan; set aside.
In a large mixing bowl, beat cream cheese and sugar until creamy. Add the 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 minutes.
Combine sour cream, sugar and vanilla; spread over filling. Return to 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.
Servings: 14-16
Time preparation: 20 min.
Time total: 80 min.