In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of an greased 10-in. springform pan; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet. Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, sprinkle with almonds and remove sides of a pan. Refrigerate leftovers.