Mandarin Orange Cheesecake

Crust:
1 cup graham cracker crumbs
3/4 cup almonds, toasted and coarsely ground
1/4 cup unsalted butter, melted

Filling:
3 packages (each 8 ounces) cream cheese, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 eggs
1/2 cup sour cream
1-1/2 Tbsp orange zest
1/4 cup orange juice concentrate
1 tsp vanilla
1 can (10 ounces) mandarin orange segments, drained

Topping:
1-1/2 cup sour cream
2 Tbsp granulated sugar
2 Tbsp fresh orange juice

Decoration:
1/2 cup whipping cream
2 Tbsp granulated sugar

Preheat oven to 350 degrees F. Prepare pan: 9-inch cheesecake pan,
ungreased, or springform pan with 3-inch sides, greased.

Crust:
In a medium bowl, combine graham cracker crumbs, almonds and butter. Press
into bottom of cheesecake pan and freeze.

Filling:
In a large mixer bowl, beat cream cheese, butter and sugar on medium-high
speed for 3 minutes. Add eggs, one at a time, beating after each addition.
Mix in sour cream, orange zest, orange juice concentrate and vanilla. Fold
orange segments into batter. Pour over frozen crust. Bake in preheated
oven
for 45 to 55 minutes or until the top is light brown and the center has a
slight jiggle to it. Cool on the counter for 10 minutes (do not turn the
oven off). The cake will sink slightly.

Topping:
In a small bowl, combine sour cream, sugar and orange juice. Pour into
center of cooled cake and spread out to edges. Bake for 5 minutes more.
Cool
on a rack for 2 hours. Cover and refrigerate for at least 6 hours before
decorating or serving.

Decoration:
In a well-chilled bowl, whip cream on medium-high speed until soft peaks
form. With the mixer still running, sprinkle sugar into cream and continue
whipping until firm peaks form. Ice top of cake or pipe a border around
cake, if desired.