: Crust: 1 c graham cracker crumbs
1 TB sugar
1/4 c almonds — finely chopped
1/2 ts almond extract
1/4 c margarine
: Filling: 1 1/2 lb cream cheese — at room
: temperature 1 c sugar
4 eggs — at room temperature
1/3 c whipping cream
2 ts almond extract
1 1/2 ts poppy seeds
: Topping: 1 1/2 c sour cream
1 1/2 TB sugar
1/2 ts almond extract
1/2 c sliced almonds
Preheat oven to 200 degrees. Lightly grease a 9″ springform pan. Mix crust ingredients together and press into bottom and 1″ up sides of pan. Set aside. Beat cream cheese with electric mixer until fluffy. Blend in sugar. Add eggs one at a time, beating well after each. Add cream, almond extract and poppyseeds. Turn mixture into prepared crust. Set pan on baking sheet. Bake for 2 hours or until toothpick inserted in center tests clean. Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set. Recipe By : D’Amico’s Restaurant Cookbook, 1984 From: Rooby <rooby@shell.Masterpiece.Codate: Mon, 28 Oct 1996 22:23:35 -0800 —–