Preheat oven to 350 degrees. Grease the sides of a 9-inch springform pan with butter. In a bowl combine the graham cracker crumbs, almonds, and melted butter until well blended and press into the bottom of the springform pan. In another bowl beat the cream cheese until smooth and creamy. Beat in the sour cream, mascarpone, eggs, sugar, and continue beating until the mixture is very smooth, about 5 minutes. Add the vanilla and orange juice and beat until incorporated, 1 minute. Pour the filling into the prepared crust, and bake until brown and springy-firm, about 1 1/2 hours. Allow to cool for 4 hours. Meanwhile, combine all coulis ingredients in a small saucepan and cook over low heat for 15 minutes, allowing it to form its own syrup. Cool and top either the whole cheesecake or individual slices with this topping. Garnish with fresh peach slices, mint and powdered sugar. This recipe yields 12 dessert servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2176 broadcast 04-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-08-1997 Recipe by: Emeril Lagasse