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 tsp. almond extract 
1 tsp. vanilla extract

Topping:

2 cups (16 oz) sour cream
1/4 cup sugar
1 tsp. 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 inch springform pan; set aside.

In a large mixing bowl, beat cream cheese 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 minutes.

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. Refrigerate.