EatBay! Share Your Favorite Recipes

Prepare crust -- in a bowl, combine cracker crumbs, butter, almonds, sugar and Amaretto. Firmly press crust ingredients into a greased 9 inch spring form pan evenly and half way up the sides; set aside.

Prepare filling -- in a bowl, cream together the cheeses and 1 1/2 cups sugar. Add eggs, one at time, beating until just combined after each addition. Stir in the almonds, Amaretto, 1 tsp almond extract, vanilla extract and salt. Stir in the white chocolate. Pour filling evenly over the crust. Place pan on a baking sheet. Bake in a preheated 325 degree oven for 55 - 65 minutes, or until cheesecake is almost set.

While cheesecake is baking prepare topping -- in a bowl, mix together sour cream, 1/4 cup sugar, 1 tsp almond extract. When cheesecake is set remove from oven, let set for 5 minutes. Spread topping evenly over the cheesecake, return cheesecake to oven, bake another 5 minutes.

Remove pan from oven, cool cheesecake in the pan for 10 minutes. Run a knife around the edges of the pan to loosen, leaving the cheesecake still in the pan, place pan on a cooling rack. Garnish with sliced almonds.

Cool for 1 hour, place the cheesecake in the refrigerator to chill overnight. The next day, remove the sides of the pan and slice. (Use a long knife dipped in very hot water to slice the cheesecake.) Serve or freeze individual slices, in covered containers.