Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

Make the Crust:

• In a medium bowl, combine the crushed vanilla wafers, chopped almonds, and sugar.

• Add the melted butter and stir until well coated and the mixture is slightly damp.

• Press the mixture into the bottom of the prepared springform pan to form a firm, even crust.

• Bake in the preheated oven for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.

Make the Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

• Gradually add the sugar and continue beating until fully combined.

• Add the lightly beaten eggs one at a time, mixing well after each addition.

• Stir in the almond extract and vanilla extract until combined.

• Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake the Cheesecake:

• Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and slightly jiggles when gently shaken.

• Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour (this helps prevent cracking).

• After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.

Make the Topping:

• In a small bowl, combine the sour cream, sugar, and vanilla extract. Mix until smooth.

• Spread the sour cream mixture evenly over the cooled cheesecake.

Toast the Almonds:

• In a small skillet over medium heat, toast the sliced almonds for 3-5 minutes until golden and fragrant. Be sure to stir frequently to prevent burning.

• Sprinkle the toasted almonds over the top of the cheesecake.

Chill the Cheesecake:

• Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to firm up.

Serve:

• Once fully chilled, carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy!