Step 1

Preheat oven to 350°F. Grease a 9-inch springform pan.

Step 2

Combine the cookie crumbs and butter until thoroughly mixed. Press evenly in the bottom and partially up the sides of the prepared pan.

Step 3

Bake 10 minutes. Set aside to cool.

Step 4

Using an electric mixer on medium speed, beat the cream cheese and sugar until throughly combined and smooth. Add the eggs, Amaretto, vanilla, and almond extract. Mix well. Mix in the sour cream.

Step 5

Transfer the batter to the pan, and spread evenly.

Step 6

Bake 15 minutes.

Step 7

Reduce the oven temperature to 200°F. Bake for 2 hours or until the cheesecake is set.

Step 8

Remove the cheesecake from the oven, and run a thin knife around the outside edge.

Step 9

Turn off the oven. Return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.

Step 10

Cover the cheesecake loosely and refrigerate at least 8 hours.

Step 11

Stir together the sour cream, confectioners' sugar, and almond extract until thoroughly combined.

Step 12

Spread the topping over the chilled cheesecake before serving. Garnish with toasted almonds.