1. Preheat oven to 350F.

2. In a food processor, add graham cracker crumbs, butter and sugar. Pulse to combine all ingredients.

3. Add graham cracker crumb mixture to 9-inch springform pan. Use the bottom of a glass to smooth out the graham cracker crumbs along the bottom and sides of the pan. Bake in preheated oven 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325F.

4. Make the Frangipane filling. In the bowl of a stand mixer fitted with the paddle attachment, or large mixing bowl using a handheld mixer, add all ingredients for frangipane filling. Mix until combined. Set aside.

5. Make the cheesecake filling.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, add softened cream cheese, sour cream, heavy cream and sugar. Beat on medium speed until smooth and creamy, roughly 2-3 minutes, scraping down the bowl halfway through. Add in the vanilla, almond extract and salt and beat just until combined. Scrape down bowl of mixer.

Add eggs, one at a time, and mix JUST until combined. Scrape down the bowl in between adding the eggs to ensure the batter is completely mixed together. You don’t want to overmix the batter at this point, as overmixing can create too much air in the batter and cause the cheesecake to crack when baked. You can alternatively mix the eggs in by hand, since it is gentler.

7. Add half the cheesecake batter to the cooled graham cracker crust. Use a spoon or small cookie scoop to drop dollops of frangipane filling over the cheesecake batter. Add blueberries over top. Pour remaining cheesecake batter over top.

8. Get the cheesecake ready to bake. Wrap the bottom and sides of the springform pan with aluminum foil. Place in a large roasting pan and add boiling hot water to bottom of pan so that it is 2 inches up the sides of the springform pan. You want to make sure the water is not higher than the aluminum foil covering.

9. Bake the cheesecake. In the preheated 325F oven, add the cheesecake/roasting pan and bake for 50-55 minutes. The center should jiggle slightly and the edges should be set. Prop the oven door open and allow the cheesecake to sit in the warm oven for 1 hour to cool.

10. Allow the cheesecake to sit in fridge for 4 hours or overnight, covered.

11. Before serving, toast the almonds (you can do this a day or two in advance). Preheat oven to 350F. Add almonds to a ¼ sheet pan. Roast in oven 10-12 minutes, or until lightly toasted.

12. Assemble cheesecake. Sprinkle toasted almonds over top of chilled cheesecake. Dust the top with powdered sugar. Serve and enjoy!