Crust
1 1/2 cups finely chopped blanched almonds
2 tablespoons granulated sugar
3 tablespoons butter, melted

Preheat the oven to 350 degrees F.

Combine the almonds, sugar and butter in a mixing bowl, mixing well. Press onto the bottom and 1/3 of the way up the sides of a 9-inch springform pan. Bake for 15 to 20 minutes or until lightly browned.

Reduce the oven heat to 325 degrees F.

Filling
5 ounces milk chocolate chips
5 ounces semisweet chocolate chips
2 tablespoons butter
1/3 cup amaretto liqueur
16 ounces cream cheese, softened
1/3 cup granulated sugar
2 eggs
1 cup sour cream (at room temperature)

Melt the chocolate chips and butter with the Amaretto in a double boiler, stirring until smooth.

In a mixing bowl, beat the cream cheese and sugar together. Add the eggs and sour cream, mixing well. Pour in the chocolate mixture and blend. Pour into the prepared crust and bake for 45 minutes.

Cool to room temperature and remove the sides of the pan. Chill before serving.