Chocolate Almond Layered Cheesecake
Combine wafer crumbs, ground almonds and butter. Mix well. Press the mixture onto the bottom of the springform pan and 1 1/2 inches up the sides.
Bake 8 minutes. Place on a wire rack and let cool completely.
In a medium-size mixing bowl, beat cream cheese on low just until smooth.
Gradually add sugar and continue beating until smooth. Scrape down the sides of the bowl and beaters with a rubber spatula.
Add eggs, one at a time, beating well after each addition and
scraping down the bowl as needed. With the mixer on low, gradually add sour
cream, almond liqueur and salt, beating just until smooth.
Pour the chocolate batter into the crust; spread to create one even layer. Carefully spoon the plain batter on top of the chocolate batter.
Place the pan in the oven and immediately reduce the temperature to 325 degrees F.
Bake 50 to 60 minutes, or until the center is just set. Turn off the oven, and leave the cake inside for 30 minutes with the oven door closed.
Transfer the cheesecake to a wire rack. Loosen it from the sides of the pan with a metal spatula. Let the cheesecake cool completely, then chill it at least 8 hours or overnight. Store covered in the refrigerator.