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1
Preheat oven to 350F.
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2
Line bottom of 9-inch-diameter springform pan with 3-inch-high sides with foil.
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3
Butter and flour foil.
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4
Blend first 4 ingredients in processor until nuts are finely chopped.
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5
Add butter, yolk and extract and blend until mixture begins to gather together.
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6
Press onto bottom (not sides) of prepared pan.
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7
Bake until golden about 25 minutes.
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8
Transfer to rack.
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9
Cool 10 minutes.
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10
Release cake pan sides from crust.
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11
Gently turn out crust onto rack; peel off foil and cool.
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12
Place crust back into pan and reattach pan sides.
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13
Maintain oven temperature.
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14
Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in large bowl until well blended.
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15
Add eggs 1 at a time, beating just until combined.
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16
Pour into crust-lined pan.
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17
Bake cheesecake until set at edges but center 3-inch area still moves slightly when pan is shaken, about 50 minutes.
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18
Place on rack; cool 10 minutes.
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19
Mix sour cream with remaining 1/4 cup sugar.
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20
Spoon sour cream mixture over cheesecake.
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21
Bake 10 minutes.
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22
Transfer cheesecake to rack and cool 10 minutes.
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23
Run small sharp knife around top edge of pan to loosen cake.
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24
Chill overnight.
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25
(Can be made 2 days ahead.)
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26
Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves.
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27
Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan.
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28
Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth.
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29
Cool 10 minutes.
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30
Stir in 1 tablespoon Scotch.
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31
Let stand until cool but still pourable, about 2 hours.
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32
Mix in 1/2 cup almonds.
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33
Spoon all but 1/2 cup butterscotch topping over cheesecake (reserve remainder for another use).
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34
Sprinkle with remaining 1/4 cup chopped almonds.
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35
Refrigerate up to 1 hour.
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36
Run sharp knife around pan sides to loosen cake.
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37
Release pan sides.
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38
Spoon cream into pastry bag fitted with star tip.
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39
Pipe cream over top edge of cake.
