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.