Almond Crunch Pumpkin Cheesecake

Almond Crunch Pumpkin Cheesecake

1 2/3 cups graham cracker crumbs
1 cup sugar – divided
1/4 cup sliced almonds – chopped
5 tablespoons margarine – melted
3 packages cream cheese – softened (8-ounce)
4 eggs
1/2 cup dairy sour cream
1 cup solid pack canned pumpkin
2 teaspoons pumpkin pie spice

ALMOND CRUNCH TOPPING
3 tablespoons margarine
1/4 cup light brown sugar – firmly packed
1/2 cup sliced almonds
1/2 cup flaked coconut

In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarine; press on bottom and 2-inches up side of 9-inch springform pan; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and remaining 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Pour into prepared crust. Bake at 350 degrees F for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Chill at least 4 hours before serving. Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in Sliced Almonds and flaked coconut.

YIELD: 12 Servings