Total Calories: 1,291
Preheat oven to 350°. Melt butter over very low heat. In a bowl, combine butter with sugar and crumbs with a fork. Press mixture over bottom and up sides of ungreased 10-inch springform pan.
In mixer, combine cream cheese and sugar and beat for 2 minutes or until soft. Add liqueur, extracts, and salt; blend thoroughly. Add eggs one at a time, keeping the mixture at low speed (to prevent too much air from destroying the proper consistency of the batter). Mix just until each egg has been mixed into batter. Pour filling into crust and bake for 40 minutes. If ingredients are not at room temperature, add 5 minutes to baking time. Remove from oven and let stand on a counter for 10 minutes while you prepare topping (this is very important).
Combine sour cream, sugar, extract, and liqueur with a spatula in a plastic bowl. Spread evenly over top of baked filling. Sprinkle with almonds and return to 350° oven for 10 minutes. Remove from oven and place in refrigerator immediately to cool. This prevents cracks from forming in the cheesecake.
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