Preheat oven to 325 F.
Place a 9" (you can also use a 7") spring form pan inside the crock pot liner. Tie or secure the ends of liner so that it fits snugly around pan.
In a bowl, mix the Graham cracker crumbs with the melted butter well until the mix resembles wet sand. Using your fingers or a spoon press firmly the crumb mix to the bottom and sides of the lined spring form pan.
Place the cream cheese and sugar in a large bowl and mix well, using the lowest setting on a mixer. Add the eggs, mix until ingredients have fully integrated, without overdoing the mixing. Add the sour cream and once it has integrated to the rest of the ingredients, add 4/5 of the crumbled or chopped almond nougat. Reserve the remaining 1/5 nougat for garnishing the cheesecake.
Pour the cream cheese mix over the prepared spring form pan.
Pour boiling water in a roasting pan big enough to accommodate the spring form pan. The boiling water should come up to 2 or 3 fingers high. Place it in the oven and carefully put the cheesecake in the water in the roasting pan.
Bake for 1 hour and 15 minutes. Turn the heat off once cheesecake has baked and leave it inside the oven with the door closed, for 45 minutes to 1 hour. Open the oven door, not completely but just enough to let heat escape through the gap in the door. Once the pan feels cool to the touch, take it out of the oven, set it on a cooling rack and let it stand at room temperature to cool completely off. Once cooled off, unmold and pop cheesecake in the fridge. Refrigerate, preferably overnight.
You can leave your cheesecake as is or garnish it with the whipped cream, sugar, remaining almond nougat crumbs and edible gold sprinkles.
