Served as dessert. Vegetarian dish.

3/4 cup Graham Cracker Crumbs

1/2 cup Slivered Almonds, toasted and finely chopped

1/4 cup firmly packed Brown Sugar

1/4 cup Butter or Margarine, melted

3 (8 ounce) packages Cream Cheese, softened

1 (14 ounce) can sweetened condensed Milk

3 Eggs

1 teaspoon Almond Extract

Topping Ingredients

1/3 cup dark Brown Sugar

1/3 cup Whipping Cream

1/2 cup Slivered Almonds, toasted

Preheat oven to 300 degrees. Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of nine inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and almond extract; mix well. Pour into prepared pan. Bake 55-60 minutes or until center is set. Cool. Top with almond praline topping (as follows). In small saucepan, combine brown sugar and whipping cream (not whipped). Cook and stir over low heat until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds. Spoon evenly over cheesecake. Store covered in refrigerator.

Preparation time: 20 minutes

Cooking time: 1 1/2 hours

Serves: 12

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