-
1
Preheat oven to 350 F.
-
2
In a food processor pulse almonds until ground.
-
3
Add chocolate wafer cookies and grind fine.
-
4
Add butter, sugar, almond extract, and salt and pulse until combined well.
-
5
Transfer mixture to a 9-inch springform pan and press evenly onto bottom and 1 inch up side.
-
6
Bake crust in middle of oven 10 minutes and transfer to a rack to cool.
-
7
Crust may be made 3 days ahead and kept, covered, at room temperature.
-
8
In a very small bowl sprinkle gelatin over water and let stand about 1 minute to soften.
-
9
In a heavy saucepan bring cherries, sugar, and lemon juice to a boil, stirring.
-
10
Remove pan from heat and reserve 1/2 cup juice for filling.
-
11
To mixture remaining in pan add gelatin mixture and almond extract and stir until gelatin is dissolved.
-
12
In a bowl with an electric mixer beat cream cheese with sugar until smooth.
-
13
Beat in flour and add eggs 1 at a time, beating after each addition.
-
14
Beat in sour cream, vanilla, and reserved cherry juice until combined well.
-
15
Pour filling into crust and bake in middle of oven 50 minutes.
-
16
(Cake will not be set in center but will set as it cools.)
-
17
Transfer cake in pan to a rack to cool completely.
-
18
Chill cake, loosely covered, 1 hour.
-
19
Remove side of pan and transfer cake to a plate.
-
20
Spread topping evenly over cake.
-
21
Chill cake, loosely covered, at least 2 hours and up to 3 days.
