Pre heat oven to 350 degrees.

In Cuisenart process with steel blade vanilla waffers into fine crumbs.

Melt butter in glass mixing bowl in microwave, 30 sec on high.

Blend butter and crumbs until moistened well. Use 8" springform pan. Slightly butter inside and spread crumb mixture on bottom and sides.

In mixer on high beat cream cheese until smooth. Add sugar, salt and almond extract. Continue to beat until light and fluffy, about 3 min. Beat in sour cream. Add eggs one at a time, beating well after each addition. Scrape sides of bowls as beating. Slowly beat in Amaretto. Continue to beat at medium speed until well blended, about 3-4 minutes.

Pour mixture into pan. Place pan on baking pan on middle shelf of oven. Bake until cake is golden and set, lhr. 10 min.

Turn off oven. Prop door open a few inches. Let cake cool in oven 1 to 2 hrs. Remove cake from oven, cover with foil, refrigerate over night.