Another Cheesecake (Almond)
I've wanted to take another crack (haha, ugh) at making a cheesecake, and I had leftover almond paste so I thought I'd make this recipe. 
The cake has a good, kind of firm texture and is not too sweet. A pretty strong almond flavor, too, but not overpowering. This one cracked, too, while cooling, but the crack seemed to close up at the cake continued to settle. Plus you cover the top with the sour cream topping.
I started by breaking up 6 whole graham crackers, 1/2 cup almonds and 2 tablespoons sugar in the food processor, then added 1/4 cup chilled, cut-up butter and processed until everything was moist and fine. Pressed over bottom and up sides of a 9-inch springform pan and baked at 350 degrees until the crust is starting to brown, then cooled on a wire rack.
Then I wiped out the processor and blended 1/2 cup each sugar and almond paste until like "fine meal," then added one 8-ounce block of room temperature cream cheese (I cut it in cubes to help it get to room temperature faster) and processed until smooth. Added another 8-ounce package cream cheese (this one was neufchatel) and processed again. Then added 3 eggs, 1/2 cup heavy cream and 1/4 teaspoon almond extract. Poured into cooled crust and put in oven for 40 minutes. Cooled 10 minutes, then spread with 1 cup sour cream mixed with 1 tablepoon sugar and baked another 3 minutes. Chilled uncovered until cold, then covered.
Are you baking it in a water bath? Never tried it, but I hear it helps with cracking... Looks good!
It's funny because it's really not that big of a deal, but I always think of a water bath as a major pain. I should try it next time. I wonder if you have to bake it for a lot longer if you use one. The cheesecake did tend to sink a little, all over, which closed up the cracks (you can kind of tell in the photo because of the raised edges).