Almond Cheesecake

• 2 cups graham cracker crumbs
• 1/2 cup (1 stick) margarine or butter, melted
• 1 env. KNOX Unflavored Gelatine
• 1/2 cup cold water
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1-1/4 cups sugar
• 1 can (5 oz.) evaporated milk
• 1/3 cup almond-flavored liqueur
• 1 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 tsp. vanilla
• 1 cup whipping cream, whipped, divided
• 1/4 cup PLANTERS Sliced Almonds, toasted

1. Mix cracker crumbs and margarine.
2. Press firmly onto bottom and 2 inches up side of 9-inch springform pan.
3. Refrigerate until ready to use.
4. Sprinkle gelatine over cold water in small saucepan; let stand 1 minute.
5. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly.
6. Set aside.
7. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended.
8. Gradually add evaporated milk, beating on medium-high speed 2 minutes or light and fluffy.
9. Blend in liqueur, lemon juice and vanilla.
10. Gradually add gelatine mixture, mixing on low speed until well blended.
11. Gently stir in 1-1/2 cups of the whipped cream; cover and refrigerate remaining whipped cream for later use.
12. Pour cheesecake batter into crust.
13. Refrigerate 8 hours or overnight.
14. Top with remaining whipped cream and the almonds just before serving.
15. Store leftover cheesecake in refrigerator.

graham cracker crumbs, margarine, unflavored gelatine, cold water, philadelphia cream cheese, sugar, milk, liqueur, lemon juice, vanilla, whipping cream

Taken from www.kraftrecipes.com/recipes/almond-cheesecake-56298.aspx (may not work)