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1
Preheat the oven to 350.
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2
Butter a 10-inch springform pan.
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3
In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground.
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4
Add the butter; pulse until the mixture resembles moist sand.
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5
Press the crumbs into the bottom of the pan.
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6
Bake for 12 minutes, or until browned around the edges.
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7
In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.
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8
Reduce the oven temperature to 300.
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9
In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined.
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10
Beat in the eggs, 1 at a time, scraping down the bowl between additions.
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11
Add the remaining 2 teaspoons of vanilla and the almond extract.
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12
Slowly beat in the cream until smooth.
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13
Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.
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14
Immediately pour the sour cream topping over the cheesecake and smooth the surface.
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15
Return the cheesecake to the oven and bake for 5 minutes longer.
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16
Transfer to a rack and let cool to room temperature.
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17
Run a sharp, thin-bladed knife around the cake and remove the ring.
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18
Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.
