: 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.
Yields
12 Servings