For crust, in a medium bowl, stir together the chopped almonds, graham cracker crumbs and melted butter.
Press the crust mixture evenly 2 inches up the side and over the bottom of a 9-inch springform pan.* Place in a shallow baking pan.
For filling, in a large bowl, beat cream cheese, sugar and almond extract with electric mixer until smooth.
Add eggs all at once, beating on low speed until just mixed. Dont overbeat the mixture.
Beat in the amaretto or the milk until just combined.
Turn filling into crust. Bake in a 350 degree F. oven for 60 to 65 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 10 minutes. Loosen cheesecake from side of pan. Cool for 30 minutes more. Remove side of the pan. Cover and chill cheesecake in refrigerator for at least 4 hours or up to 24 hours. Makes 14 to 16 servings.
When pressing the crust into the pan, start with the side first, then use the remainder for the bottom.