Prepare the Crust:

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Crust Mix: In a mixing bowl, combine the crumbled croissants, almond flour, and sugar.
3. Add Butter: Stir in the melted butter until the mixture is moistened.
4. Form Crust: Press the crust mixture into the bottom of a 9-inch (23cm) springform pan, creating an even layer.
5. Bake: Bake the crust for about 10 minutes. Remove from the oven and let it cool while preparing the filling.

Make the Cheesecake Filling:

1. Mix Cream Cheese: In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated.
3. Flavoring: Add the vanilla extract, almond extract, and sour cream. Mix until smooth.
4. Pour Filling: Pour the cheesecake filling over the cooled crust.

Bake the Cheesecake:

1. Prepare Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan.
2. Bake: Bake at 325°F (163°C) for about 50-60 minutes, or until the center is almost set but still slightly jiggly.
3. Cool Down: Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour to prevent cracking.

Add Almond Topping:

1. Prepare Almonds: While the cheesecake is cooling, mix the sliced almonds with sugar.
2. Top Cheesecake: After the cheesecake has cooled for an hour, sprinkle the almond mixture evenly on top.
3. Broil: Place the cheesecake under the broiler for 1-2 minutes, watching closely to avoid burning. The almonds should be lightly toasted.

Chill and Serve:

1. Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
2. Serve: Release the cheesecake from the springform pan, slice, and serve.