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  teaspoons     almond extract
   1      teaspoon      vanilla extract
                        TOPPING
   2      cups          (16 oz) sour cream
     1/4  cup           sugar
   1      teaspoon      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-in 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.