Combine crust ingredients. Press evenly over bottom and 1-1/2-inches up sides of 8-inch springform pan.
Combine Ricotta cheese, sugar, whipping cream, flour, salt, 1/4 cup water and almond extract in large bowl of electric mixer; blend until smooth. Add eggs one at a time; blend until smooth. Stir in chopped almonds. Pour into pan and bake in preheated 350°F oven 1 hour or until set.
Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer before serving.