Mix the almond flour, chopped almonds and brown sugar together until combined. Moisten with the melted butter and stir with a fork until the mixture resembles wet sand. Level the crumbs in the parchment lined pan.
Boil the apricots in water until they are very soft. Drain the water and mash the fruit to pulp. Add the Amaretto and mix well. Sweeten with sugar to suit your taste. Set aside. Using an electric mixer, set on low speed, beat the cream cheese, sugar, cornstarch, sour cream, and vanilla until smooth. Add the eggs, one at a time: mix well. Fold in two tablespoons of the apricot pulp, (reserve the remainder for the topping). Pour the batter into the crust filled springform pan. Bake as directed.
Beat the three ingredients together until combined. Remove the cheesecake from the oven, spoon the topping over the surface of the cake, return the cake to the oven for 8 minutes more. Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate 6 - 8 hours. Spoon the remaining apricot pulp on top of the cheesecake. Decorate with whipped cream just before serving.