For bottom I use 6 oz 'Nilla' vanilla wafers, 1/2 cup almonds in food processor until even sized fine texture then add 6 oz melted unsalted butter then pat on bottom of springform pan lined bottom and sides with parchment paper. My go to cake from the old Time-Life cookbook series has beaten eggs whites, and although I don't sweat the cracking, I will try the bain-marie next time.

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