Combine vanilla wafer crumbs, finely chopped almonds, brown sugar, and melted butter in a medium bowl. Transfer to a springform pan and press firmly on bottom and 1-inch up sides. Refrigerate until needed.

Preheat oven to 300 degrees.

Using an electric mixer, beat cream cheese until creamy and smooth. Gradually add sugar and cornstarch. Beat well to combine. (After this point you want to beat as little as possible.)

Add eggs one at a time, beating just long enough to get most of egg incorporated into batter before adding the next one.

Add sour cream, amaretto, and vanilla extract and beat on low speed just until evenly mixed.

Pour mixture into prepared pan. Place pan on baking sheet and bake for 1 hour and 30 minutes.

Turn oven off but leave cheesecake in oven for another 1 1/2 hours to 2 hours. Cheesecake should still have some jiggle in the middle when you shake the pan.

Place on counter and let cool to room temperature.

Christin’s Note: “The flavor of almond is a little on the light side. If you like a heavy almond flavor, add a few drops of almond extract.”

Melt butter in a small skillet. Add almonds and sugar and cook, stirring frequently, until almonds are light brown. Let cool partially (you don't want to put it on the cheesecake while it is hot, but if they cool too much the almonds will all stick together.) and sprinkle on top of cheesecake.

Refrigerate 8 hours or overnight.

Heat heavy cream in a small saucepan until simmering. In a small bowl, whisk together amaretto and cornstarch. Add to cream and simmer for 2 minutes, stirring occasionally. Mix in sugar and let cool. Refrigerate.