Grease a 10'' springform pan with neutral oil or baking spray. Preheat the oven to 350°F.

Place the almond cookies, almonds, and a pinch of Kosher salt in the bowl of a food processor. Pulse a few times until you have fine crumbs. (Alternatively, place the cookies, almonds, and salt in a zipper bag and use a rolling pin or wooden spoon to crush the cookies and almonds).

While the food processor is running, pour the melted butter into the bowl until the crust forms. (It should stick together when you give it a squeeze).

Tip the crust mixture into the bottom of the prepared springform pan. Using your hands and/or the bottom of a drinking glass or measuring cup, evenly press the mixture into the bottom of the pan to form the crust. (Don't compact it too much or it'll be difficult to cut!) Bake for 7-8 minutes until it's toasty and golden brown. Let it cool while you make the filling.

Lower the oven temperature to 325°F. Place a metal 9×13 pan on the bottom rack of your oven. Then, place a rack in the center of the oven. Start boiling a medium-sized pot of water (you'll need to fill the 9×13 pan with at least 1-inch of water).

Place the unsalted butter and sugar in the bowl of a stand mixer (you can also use a hand mixer). Beat until the mixture is combined, about 1 minute. Then, mix in the mascarpone and cream cheese until it's smooth, scraping the sides every once in a while to prevent lumps.

Add the sour cream and beat until everything is thoroughly combined. Add the orange zest, amaretto, and vanilla and beat until the mixture is creamy and doesn't have any lumps.

Next, add the eggs one at a time, beating just until the filling is combined. Don't over-mix! Pour the cheesecake filling over the cooled crust.

Once the water is boiling, carefully pour it into the 9×13 pan on the bottom rack. Immediately place the cheesecake on the middle rack and shut the oven door. Bake for 50-55 minutes, just until the edges are set and the middle is still a bit jiggly. (The cheesecake could take up to 1 hour and 5 minutes depending on the accuracy of your oven.)

Once the cheesecake is baked, turn off your oven, crack the oven door, and let the cheesecake cool for an hour. Then, remove the cheesecake from the oven and let it cool on a wire rack at room temperature for another hour. Wrap the cheesecake with plastic wrap (or a reusable bowl cover) and let it chill in the fridge for at least 4 hours until it's fully set. I usually let it set overnight.

Remove the cheesecake from the fridge and decorate with cookie crumbs, toasted almonds, and/or whipped cream, if desired. Slice and serve!