Combine crumbs, chopped almonds, butter and 2 tablespoons of sugar, mix well. Line sides and bottom of 9” springform pan with mixture, pressing firmly against pan with back of spoon.
Beat eggs well, gradually add 1 cup sugar, beating until mixture is lemon colored. Add cram cheese, mixing well.
Melt chocolate over hot water, blend into egg mixture along with vanilla.
Pour into crumb lined pan. Bake in a 350º oven for 35-40 minutes or until cake is done in center.
Remove from oven and cool thoroughly. Loosen up ring and remove side of pan.
Blend sour cream with remaining 1 tablespoon of sugar. Spread over outer ring of cake and in the center. Garnish with the toasted slivered almonds if desired