Line the springform pan with parchment paper, and then spray again with non-stick spray.

Preheat the oven to 325 degrees F (160 C).

For the crust, combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto.

Spread the crust into the pan evenly and half way up the sides. Press it firmly to compact it together.

Then add the almonds, Amaretto, almond extract, vanilla extract, and salt until combined.

Gently mix in the white chocolate.

Pour the filling into the crust and bake for 45 minutes, or until the cheesecake is almost set.

Meanwhile, in a small bowl, mix the sour cream, sugar, and almond extract to form the topping. Chill in the refrigerator until ready to use.

Remove the cheesecake from the oven when finished baking (leave the oven on) and let stand for 5 minutes.

Spread the topping mixture evenly over the cheesecake and bake another 5 minutes.

Then remove the cheesecake from the oven and let it cool in the pan for 10 minutes.

Carefully, take a knife and go around the edges of the pan to loosen. Leave the cheesecake in the springform pan.

Sprinkle with sliced almonds and move to a cooling rack to cool for 1 hour.

Place the springform pan in the refrigerator to chill for 2 hours or overnight.

After it’s done chilling, remove the sides of the pan and slice into 4 large or 6 small pieces. You can use a long knife dipped in very hot water to slice the cheesecake.