1You will need a large glass baking dish for this seeing as the idea is to serve a large group. Probably 9x12
Break cookies into large chunks and drop into food processor or a blender to crush into fine crumbs. Now put the crumbs into a bowl with the softened butter, brown sugar, and vanilla. Combine ingredients, then press firmly into the baking dish.( set aside)
2In an electric mixer starting on low speed a combine 1 or2 blocks of the cream cheese at a time.
Slowly add your eggs the the mix, then the vanilla, sugar, whipping cream, and sour cream. turn up speed to medium and blend for 5- 10 minutes. It will be thick and creamy.
Spread the filling over the crust.
Now to prevent the cheesecake from cracking and to keep it more moist you will need a large cookie sheet( be sure it has higher sides) Set it in the over and fill it with water. Now place your glass dish of cheesecake in the pan of water .Bake your cheesecake for 1 hour and 35 minutes.
The center should come out nearly clear. Turn off the oven and let sit for an hour. Now cover and refrigerate for 3- 4 hours atleast.
3Preparing the topping should be done after the cheesecake has been cooled in the refrigerator.
In a small sauce pan on the stove top melt the butter then add in the sugar and vanilla, then the cream. Heat on high until bubbling, turn on low for a few more minutes, then turn off and let cool and thicken.
Once cooled spread over the cheesecake and then top with sliced almonds.