Preheat your oven to 325°F (160°C) and wrap the exterior of the springform pan in aluminum foil.

In a mixing bowl, combine graham cracker crumbs, finely chopped almonds, sugar, and cinnamon. Add melted butter and mix until clumped together.

Press the crust mixture into the bottom of the pan and refrigerate while preparing the filling.

In a large bowl, beat cream cheese until smooth. Gradually add sugar, mixing well.

Add eggs one by one, mixing until incorporated.

Sift in flour and cornstarch, gently fold until mixed. Blend in sour cream and vanilla extract.

Pour filling onto the chilled crust and place the pan in a roasting pan. Add hot water until halfway up the springform pan.

Bake for 1 hour and 15 minutes, checking that the edges are set and the center has a slight jiggle.

Turn off the oven and let the cheesecake cool inside for 1 hour with the door ajar.

Remove from the oven and cool on a wire rack for at least 2 hours, then refrigerate for a minimum of 8 hours.

Before serving, mix sour cream with sugar for topping and spread over the cheesecake.

Slice and serve, optionally topping with fresh strawberries or chocolate sauce.