In a bowl, combine chocolate crumbs, 1 cup chopped almonds, 1/3 cup sugar and the softened butter. Pat the mixture onto the bottom and sides of a buttered 9 1/2-inch springform pan. Cream together the softened cream cheese and 1 cup sugar. Beat in eggs one at a time, beating well after each addition. Add heavy cream, Amaretto and 1 teaspoon vanilla. Beat until light. Pour batter into chocolate shell and bake at 375? F for 35 to 40 minutes. Transfer to a rack and let stand for 5 minutes. Meanwhile, combine sour cream, 1 tablespoon sugar and 1 teaspoon vanilla extract. Spread on cheesecake and return to oven to bake for another 5 minutes. Cool on rack completely and chill overnight. Remove the sides of the pan and transfer the cake to a stand or platter. Press toasted almond slices around the top edge. >From a recipe folder provided by Sandalwoods Restaurant. Recipe by: Sandalwoods Restaurants Secret Recipes Posted to MC-Recipe Digest V1 #869 by "Crane Walden
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 463 (67%)|
|Amt Per Serving||% DV|
|Total Fat 51.4g||69 %|
|Saturated Fat 26.3g||132 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 118.5mg||36 %|
|Sodium 447.6mg||15 %|
|Potassium 339.6mg||9 %|
|Total Carbohydrate 49.9g||15 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 48g|
|Protein 10.3g||15 %|
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Calories per serving: 688
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