1Pre-heat oven to 350 degree's.
Thaw frozen berries,and set aside the juices.
set aside 1/2 cup of Almond paste for filling.
Combine remaining almond paste,graham crackers,and almonds in to a food processor.grind up to a fine texture.
2add the butter to processor,and pulse until crumb mixture forms.
Press mixture in to a spring form pan bottom, and 2 inches up of the sides of 9 inch pan.Remove from oven and cool.
3Make the filling.Put remaining 1/2 cup Almond paste,sugar in food processor. Pulse until it looks like a fine meal.
4Add 1/2 of cream cheese,and process until smooth.Add the rest of the cream cheese,and pulse until smooth.
Add eggs,whipping cream,and Almond extract.blend until combined. Do not over process.
5Pour the filling in to the cooled crust.Bake until center is set. About 40-50 minutes.Cool cake for 10
6While cooling make topping: Mix 1 tablespoon of sugar with the sour cream. Spoon over the hot cheese cake,and bake about 5 minutes.Cool in fridge for a couple hours. (Uncovered.)
7Fruit topping: Mix half cup of sugar plus 2 tablespoons,and berry juices from frozen berries. in sauce pan.sprinkle the gelatin over the mixture. Let it sit uncooked for 15 minutes.
8cook on low heat until Gelatin is dissolved.Don't boil it.Pour in to a bowl,and add the berries. mix and refrigerate until cold stir every so often.
When it is set.Spoon topping over the chilled cake. Refrigerate for 3 hours at the least. It can be served the next day as well.Cut and enjoy the delicious cake.