Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 23 cm springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 220ºC or 10 minutes, then at 150ºC or one hour. Top with Almond Praline Topping and chill. Almond Praline Topping: In a small saucepan, combine sugar and cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds.