Ingredients Jump to Instructions ↓

  1. 1 1/4 cups crushed vanilla wafers

  2. 3/4 cup finely chopped almonds

  3. 1/3 cup butter -- melted FILLING

  4. 4 packages (8 oz each) cream cheese -- softened

  5. 1 1/4 cups sugar

  6. 4 eggs

  7. 1 1/2 teaspoons almond extract

  8. 1 teaspoon vanilla extract TOPPING

  9. 2 cups (16 oz) sour cream

  10. 1/4 cup sugar

  11. 1 teaspoon vanilla extract

  12. 1/8 cup toasted sliced almonds

Instructions Jump to Ingredients ↑

  1. 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.


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