Apple Crunch Pumpkin Cheesecake

• 1 2/3 cups graham cracker crumbs
• 1 cup sugar, divided
• 1/4 cup sliced almonds, chopped
• 5 tablespoons butter or 5 tablespoons margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 1/2 cup sour cream
• 1 cup solid pack canned pumpkin
• 2 teaspoons pumpkin pie spice

1. Mix graham cracker crumbs, 1/3 cup sugar, almonds and butter in a bowl.
2. Press on bottom and 2 inches up sides of a 9-inch spring form pan. Set crust aside.
3. Save extra crust mix to use as topping.
4. Beat cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until smooth. Blend in eggs, sour cream, pumpkin and spice.
5. Pour into prepared crust.
6. Bake at 350 degrees for 1 hour. Turn off oven, open oven door slightly and leave cheesecake in the oven for another 30 minutes.
7. Spread almond crunch topping over warm cheesecake.
8. Broil 6 inches from heat source for 2 minutes or until golden brown.
9. Refrigerate for at least 4 hours before serving.

graham cracker crumbs, sugar, almonds, butter, cream cheese, eggs, sour cream, pack, pumpkin pie spice

Taken from www.food.com/recipe/apple-crunch-pumpkin-cheesecake-223825 (may not work)