White Chocolate Amaretto Cheesecake

Grease a 9 inch Spring form pan, cover outside of pan with foil, 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 inside a larger cake pan, preparing for the water bath method of baking.

Set aside.

In your mixer, cream the cheese with the sugar until smooth.

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 chopped white chocolate.

Pour the filling into the crust. Add one inch of water between the cake pan and the springform pan being careful not to get any into the cheesecake.

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 sour cream topping evenly over the cheesecake and bake another 5 minutes.

Remove from oven. Let it set in the pan for 10 minutes. Remove the cheesecake from the water bath and set on a cooling rack.

Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Springform Pan.

Sprinkle with sliced almonds.