Spread amond flour in a baking pan and bake in a preheated 325°F oven for 4 minutes or until lightly toasted. Let cool.
With an electric mixer, beat cheese and splenda until smooth. Mix in eggs, vanilla, Amaretto and sour cream.
Pour batter into a greased 9-inch springform pan. Sprinkle garnish almonds on the top.
Bake in the middle of a preheated 325°F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.