In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into the bottom of an ungreased 10-in springform pan; set aside. In a large mixing bowl, beat cream sheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add extracts; beat just until blended. Pour into crust. Bake at 180ºC or 55 minutes or until center is almost set. Remove from the oven; let stand for 5 mintues. Combine sour cream, sugar and vanilla; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack; chill overnight. Just before serving, sprinkle with almonds and remove sides of pan. Store in the refrigerator.