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1
Preheat oven to 350F.
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2
and butter a 10-inch springform pan.
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3
In a food processor pulse almonds until finely ground and transfer to a bowl.
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4
Dust sides of springform pan with about 3 tablespoons ground almonds, knocking excess back into bowl.
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5
Melt butter and cool slightly.
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6
Stir butter and sugar into almonds until combined well and press evenly onto bottom of springform pan.
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7
In a large bowl with an electric mixer beat cream cheese and sugar on low speed 2 minutes.
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8
Add lime juice and a pinch salt and beat until smooth.
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9
Add eggs 1 at a time, beating well after each addition.
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10
Pour filling into pan and bake cheesecake 45 minutes.
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11
Remove cheesecake from oven (keep oven at 350F.)
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12
and let stand 10 minutes.
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13
Let sour cream stand at room temperature 30 minutes.
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14
In a bowl whisk together sour cream, sugar, lime juice, and almond extract.
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15
Drop spoonfuls of topping around edge of cheesecake and spread gently over entire top of cake, smoothing evenly.
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16
Bake cheesecake in middle of oven 10 minutes and transfer immediately to refrigerator.
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17
Chill cheesecake at least 8 hours, or until cold, and up to 2 days, covering after 8 hours.
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18
Run a thin knife around edge of pan and remove side.
