Cranberry Filling: In a small saucepan, combine ¾ c. white sugar and cornstarch; stir in cranberry juice until smooth. Add cranberries. Cook on medium heat, stirring until thick and bubbly; set aside. Refrigerate until ready to use.

Crust: In a food processor, finely chop dried cranberries. Add flour, ground almonds and powdered sugar; process until blended. Add butter cubes and pulse jut until crumbly.

Press onto the bottom and 1-1/2 inches up sides of a greased 10-inch spring form pan. Place on a baking sheet and bake at 350 degrees for 10 minutes.

In a large bowl, beat the cream cheese, vanilla and 1-1/2 c. white sugar until smooth. Add eggs; beat just until combined (do not over mix). Pour half of the batter onto crust. Carefully spoon ¾ cup cranberry mixture over batter; top with remaining batter.

Bake for 55-60 minutes at 325 degrees or until center is almost set. Remove from oven.

Topping: Combine sour cream, sugar and vanilla; spread over top of almost set cheesecake. Return to oven and bake another 15-20 minutes until topping is set. Cool on wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer.

Spread remaining cranberry mixture over the top and refrigerate overnight.

Garnish: Just before serving, beat whipping cream until stiff peaks form (or use thawed Truwhip). Pipe around top outside edge of cheesecake; sprinkle with sliced almonds and slice to serve.