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: 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
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