In bowl, mix graham cracker crumbs, one third cup sugar, chopped almonds and margarin e; press on bottom and 5 cm up side of 23 cm springform pan; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and remaini ng two third cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Po ur into prepared crust. Bake at 180ºC for 1 hour. Turn off oven. Open d oor slightly; leave cheesecake in oven for 30 minutes. Spread Almond Crunch Top ping over warm cheesecake. Broil 15 cm from heat source for 2 minutes or unt il golden brown. Chill at least 4 hours before serving. Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in Slic ed Almonds and flaked coconut. ]]] SOURCE: Planters ---------------------------------------------------------------------Busted by Judy R.
Posted to RecipeLu List by "Judy Ryder <Homebod@bangornews.infi.net>" <homebod@ bangornews.infi.net> on May 15, 1998.