Almond-Crunch Pumpkin Cheesecake

• 1-2/3 cups graham cracker crumbs
• 1 cup sugar, divided
• 1/4 cup PLANTERS Sliced Almonds, chopped
• 5 Tbsp. margarine or butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup solid pack canned pumpkin
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 tsp. pumpkin pie spice
• 4 eggs
• Almond Crunch Topping

1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick springform pan).
2. Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended.
3. Press firmly onto bottom and 2 inches up side of pan; set aside.
4. Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended.
5. Add pumpkin, sour cream and spice; mix well.
6. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
7. Pour into crust.
8. Bake 1 hour.
9. Turn off oven.
10. Open door slightly; let cheesecake stand in oven 30 minutes.
11. Preheat broiler.
12. Spread Almond Crunch Topping over warm cheesecake.
13. Broil 6 inches from heat for 2 minutes or until golden brown.
14. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
15. Refrigerate at least 4 hours before serving.
16. Store leftover cheesecake in refrigerator.

graham cracker crumbs, sugar, margarine, philadelphia cream cheese, pack, s, pumpkin pie spice, eggs, almond crunch topping

Taken from www.kraftrecipes.com/recipes/almond-crunch-pumpkin-cheesecake-54715.aspx (may not work)