I think I mentioned before

that one of my favorite sources for recipes is Taste of Home. I have most of their magazines and buy their cookbooks as soon as they are available. This one is my favorite "wow" them cheese cake recipe. I am sorry I do not have a picture of it, but I guarantee it is every bit as pretty as any you can buy from any bakery and far tastier!

Luscious Almond Cheesecake

Submitted by Brenda Clifford

Prep:15 minutes.

Bake: 1 hour + chilling

Yield 14-16 servings

1 1/4 cups crushed vanilla wafers (about 28 wafers)

3/4 cup finely chopped almonds

1/4 cup sugar

1/3 cup butter melted

FILLING

4 8 ounce packages of cream cheese, softened

1 1/4 cups sugar

4 eggs lightly beaten

1 1/2 tsp almond extract

1 tsp vanilla extract

TOPPING

2 cups sour cream

1/4 cup sugar

1 tsp vanilla extract

2 tblsp sliced almonds, toasted

1. In a bowl, combine the wafer crumbs, almonds and sugar; stir in butter. Press onto the bottom of a greased 10 inch springform pan; set aside.

2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place pan on a baking sheet.

3. Bake at 350 degrees for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around the edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

4. Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.