Preheat oven to 350oF. Lightly grease and line the bottom of an 8-inch springform pan.

In a bowl, mix together vanilla wafer crumbs, ground almonds and brown sugar.
Then mix in Colavita Essential olive oil and melted butter until combined. Firmly press the crust into the bottom and up the sides your prepared pan. Bake for 8 minutes, then place in the freezer to cool down.

Lower the oven temp to 325oF. Boil water in a kettle. Then grab a large roasting pan and have it nearby.

In a large bowl, and using an electric mixer on low speed, whisk together softened cream cheese and sugar until very smooth. On low, mix in the sour cream, almond extract and vanilla extract until combined. On low, mix in the eggs, one at a time until combined. Scrape down the bowl after each addition. Do not mix.

Remove the crust from the freezer and triple wrap the bottom and sides of the pan with foil.

Pour cheesecake filling into the crust, smoothing the top with a spatula. Lift the pan a few inches
off the counter and drop it a few times to knock out any air bubbles. Place the cheesecake into the roasting pan and transfer the whole pan into your oven. Fill the roasting pan with 1 inch of very hot water.

Quickly close the oven door and bake for 55 minutes. The cheesecake is ready when the edges are slightly puffed and set, and the center jiggles similar to jello.

Turn the oven off and crack the oven door with a wooden spoon. Leave the cheesecake to cool inside the oven for 1 hour.

Remove the cheesecake from the oven and water bath and transfer to a wire rack to cool at room temperature for 2 to 3 hours. Cover and refrigerate the cheesecake for at least 4 hours or overnight.