Chocolate-Almond Cheesecake

1 ½ cups chocolate wafer crumbs
1 cup slivered almonds, toasted and chopped
1/3 cup sugar
1/3 cup butter, softened
3 (8 oz) packages cream cheese, softened
1 cup sugar
¼ cup amaretto
1 tsp almond extract
1 tsp vanilla
4 eggs
1 (16 oz) carton sour cream
1 T sugar
1 tsp vanilla
½ cup slivered almonds, toasted

Combine first 4 ingredients; firmly press in bottom and 1 inch up sides of a 9-inch springform pan.  Set aside.
Beat cream cheese in a large mixing bowl at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well.  Add liqueur, almond extract, and 1 tsp vanilla; beat well.  Add eggs, one at a time, beating after each addition.
Pour into prepared crust.  Bake at 375 for 50 minutes; remove from oven, and let stand 5 minutes (center will be soft.)  Combine sour cream, 1 T sugar, and 1 tsp vanilla; spread evenly on top of cheesecake.  Bake at 500 for 5 minutes.  Let cool in pan on a wire rack.  Cover and chill 8 hours.
To serve, remove sides of pan, and press ½ cup slivered almonds around top edge of cheesecake.