Almond Praline Cheesecake

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Crust:

1 C. graham cracker crumbs

1/2 C. almonds roasted and chopped fine

1/3 C. brown sugar

1/3 C. melted butter

Combine crust ingredients and mix well. Press on the bottom of a 9 inch springform pan. Bake at 350°F. for 10 minutes. Cool.

Filling:

24 oz. cream cheese

1 can sweetened condensed milk

1/2 C. sugar

4 eggs

1 t. almond extract

1 t. vanilla

Mix cream cheese, sugar and sweetened milk together and blend until smooth. Add eggs and beat until fluffy. Add almond extract and vanilla. Pour into prepared crust.

Bake at 425°F. for 10 minutes and then turn oven down to 300°F. and bake for 1 hour or until center is set.

Topping:

1/3 C. brown sugar

1/3 C. whipping cream

1/2 C. slivered almonds

In a saucepan, combine brown sugar and whipped cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat and stir in almonds. Cool. When cheesecake is cool, add topping. Chill.