Island Breeze Cheesecake

• 1 cup graham cracker crumbs
• 1 cup finely chopped almonds
• 1/4 cup butter, melted
• 3 tablespoons sugar
• 4 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• Garnish: toasted coconut

1. Stir together graham cracker crumbs, chopped almonds, melted butter, and sugar. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
2. Bake crust at 350u0b0 for 10 minutes. Cool on wire rack.
3. Beat softened cream cheese at medium speed with electric mixer until smooth. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.
4. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat just until blended. Pour mixture into prepared crust.
5. Bake at 350u0b0 for 1 hour or until center is almost set. Remove cheesecake from oven; cool on wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top. Garnish, if desired.

graham cracker crumbs, almonds, butter, sugar, cream cheese, sugar, allpurpose, vanilla, eggs, sour cream, toasted coconut

Taken from www.myrecipes.com/recipe/island-breeze-cheesecake (may not work)