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1
Preheat oven to 375F.
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2
Blend whole unblanched almonds, sugar and almond extract in processor until almonds are coarsely chopped.
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3
Add unsalted butter and process until almonds are finely chopped.
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4
Press almond mixture firmly onto bottom and 1 inch up sides of 8-inch-diameter springform pan with 2 1/2-inch-high sides.
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5
Bake crust until light brown, about 13 minutes.
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6
Transfer crust in pan to rack and cool.
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7
Reduce oven temperature to 300F.
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8
Drain chestnuts thoroughly.
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9
Cut enough chestnuts into 1/4- to 1/2-inch pieces to measure 1 cup (reserve remaining chestnuts for topping).
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10
Using electric mixer, beat room temperature cream cheese, sugar and vanilla extract in medium bowl until very smooth.
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11
Beat in eggs, 1 at a time.
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12
Cover bottom of crust with 1 cup chestnuts pieces.
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13
Spoon cream cheese mixture over.
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14
Place springform pan on baking sheet.
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15
Bake cheesecake on baking sheet until center is just set, about 45 minutes.
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16
Cool cheesecake 30 minutes.
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17
Chill uncovered until cold, about 3 hours, the cover.
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18
(Cheesecake can be made 1 day ahead.
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19
Keep refrigerated.)
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20
Cut around sides of pan to loosen cheesecake; release pan sides.
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21
Beat whipping cream in medium bowl until firm peaks form.
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22
Spoon cream into pastry bag fitted with medium star tip.
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23
Pipe rosettes of cream around to edge of cake.
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24
Place 1 reserved chestnut piece on each rosette.
