Preparation

• Grease a 9 inch Springform Pan and set aside.
• Preheat your oven to 325 degrees.
• Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust.
• Spread the crust into your pan evenly and half way up the sides, while pressing down firmly.
• Set aside.
• In your Kitchen Aid Mixer, cream the cheeses with the sugar.
• Add the eggs, one at a time, beating until just combined after each addition.
• Add the almonds, the Amaretto, almond extract, vanilla extract, pinch of salt and combine.
• Stir in the white chocolate.
• Pour the filling into the crust.
• Place your Springform pan on top of a baking sheet and bake for 55-65 minutes, or until the cheesecake is almost set.
• Meanwhile, mix together the topping in a small bowl.
• When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.
• Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.
• Remove from the oven and let it cool in the pan for 10 minutes.
• Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Springform pan, move to a cooling rack.
• Sprinkle with sliced almonds.
• After about an hour of cooling, place the cheesecake on a plate, still in the Springform pan and place in the refrigerator to chill overnight.
• The next day, remove the sides of the pan and slice.
• You can use a long knife dipped in very hot water to slice the cheesecake.
• You can serve the next day, or freeze individual slices, separated with small pieces of parchment paper in a freezer friendly container for your convenience.
• Makes (1) 9 inch cheesecake, about 12 servings.