Fig and Almond Cheesecake

INGREDIENTS

• :
• 2½ cups shortbread cookie crumbs
• ½ cup ground almonds
• ¼ cup granulated sugar
• ¼ teaspoon almond extract
• 6 tablespoons butter, melted
• Figs (fresh preferred, okay to substitute dried), halved or sliced, enough to cover crust
• 32 ounces cream cheese, at room temperature
• 1¼ cups granulated sugar
• 4 eggs, at room temperature
• ¾ cup heavy cream
• 1 tablespoon vanilla extract
• 2 cups sour cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1-1/3 cups heavy cream
• ½ vanilla bean, split
• 2 egg yolks
• 3 tablespoons granulated sugar
• ¼ cup Amaretto