Spread almonds in a baking pan and bake in a preheated 325 Degrees (F) oven for 10 minutes or until lightly toasted. Do not burn. Remove from oven, cool and then finely chop the almonds.

With your electric mixer, beat the softened cream cheese and sugar until smooth. Mix in the eggs, vanilla extract, Amaretto and sour cream. Reserve 2 tablespoons of the chopped almonds, and stir in the remaining almonds into the batter. Pour the batter into a greased 9-inch springform pan. Sprinkle the reserved chopped almonds, evenly over the top of the batter. (Optional) Place a cherry on top, in the center of the batter.

Bake in the middle of a preheated 325 Degrees (F) oven for 25 minutes or until just barely set. Turn off the oven, leave the oven door slightly ajar, and let springform pan cool in the oven for 1 hour longer. Then place the springform pan in the refrigerator. Chill.

To serve: Remove springform pan sides and cut the cheesecake into even wedges. Drizzle each wedge with one teaspoon Amaretto.