Set out the cream cheese to soften.
Preheat the oven to 350 degrees. Melt the butter.
In a food processor, combine the vanilla wafers, almonds and 2 T. sugar. Pulse until fine crumbs. Add the melted butter and pulse until the crumbs are evenly moistened. Press the crumb mixture into the bottom and 1/2 inch up the sides of a 9" springform pan. Bake for 10 minutes.
Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour cream, egg and 2 T. of sugar. Process until smooth. Pour the custard into the baked crust and bake for 15 minutes. Let the tart cool completely.
In a bowl, toss the sliced peaches with 2 T. sugar. Arrange the peach slices in circles over the custard. Remove the ring, cut into wedges and serve.