Almond Praline Cheesecake
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted, chopped fine
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 teaspoon almond extract
1/3 cup dark brown sugar, firmly packed
1/3 cup whipping cream
1/2 cup slivered almonds, chopped, toasted
Preheat oven to 425ºF. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9-inch springform pan.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs and extract. Pour into pan. Bake at 425ºF for 10 minutes, then at 300ºF for 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.