Almond Crunch Pumpkin Cheesecake
1-2/3 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup sliced almonds, chopped
5 tablespoons margarine or butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 cup solid pack canned pumpkin
1/2 cup sour cream
2 teaspoons pumpkin pie spice
Almond Crunch Topping:
1/4 cup firmly packed brown sugar
3 tablespoons butter or margarine
1/2 cup flaked coconut
1/2 cup sliced almonds
Preheat oven to 350ºF if using a silver 9-inch springform pan (or to 325ºF if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.
Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust. Bake 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.
Make Almond Crunch Topping: Place sugar and butter in small saucepan; cook over medium heat until sugar is dissolved, stirring occasionally. Add coconut and almonds; mix well.
Preheat broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.