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1
Combine dried cherries and reserved juice from thawed cherries in medium saucepan.
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2
Bring to boil.
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3
Remove from heat.
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4
Cover; let steep 20 minutes.
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5
Mix cherry jam, brandy and cornstarch in small bowl to blend.
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6
Stir into dried cherry mixture.
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7
Add thawed cherries.
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8
Stir over medium heat until mixture boils and thickens, about 1 minute.
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9
Cool slightly; chill until cold.
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10
(Can be prepared 2 days ahead.
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11
Keep refrigerated.)
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12
Finely grind almonds in processor.
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13
Add cracker crumbs, sugar and butter.
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14
Process until clumps form.
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15
Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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16
Chill 30 minutes.
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17
Position rack in center of oven; preheat to 350F.
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18
Blend all ingredients except sliced almonds in processor just until smooth, scraping down sides of bowl several times.
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19
Transfer filling to crust.
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20
Bake until edges of cheesecake are puffed and center is just set, about 50 minutes.
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21
Remove from oven.
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22
Run knife around pan sides to loosen cake.
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23
Chill cake uncovered overnight.
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24
Release pan sides from cake.
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25
Transfer cake to platter.
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26
Spoon topping evenly over cake, leaving 1/2-inch border around edge.
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27
Garnish cake with sliced almonds.
