New York-Style Almond Cheesecake

• 1-1/4 qt. graham cracker crumbs
• 1-1/4 qt. sugar, divided
• 2 cups finely chopped toasted almonds
• 1-1/2 cups unsalted butter, melted
• - PHILADELPHIA Original Cream Cheese, softened
• 4 tsp. vanilla
• 2 tsp. almond extract
• 1 qt. sour cream
• 16 each eggs

1. Mix graham crumbs, 1 cup of the sugar (or 1/4 cup of the sugar for trial recipe), the almonds and butter.
2. Press firmly onto bottom of four 9-inch springform pans (or onto bottom of one 9-inch springform pan for trial recipe).
3. Refrigerate until ready to use.
4. Place cream cheese, remaining 1 qt.
5. sugar (or remaining 1 cup sugar for trial recipe), the vanilla and almond extract in 12-qt.
6. bowl of electric mixer fitted with paddle attachment (or in 6-qt.
7. bowl for trial recipe).
8. Beat on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl.
9. Blend in sour cream.
10. Add eggs, one at a time, beating on low speed after each addition just until blended.
11. Pour over crusts.
12. Bake in 325F-standard oven 1 hour or until center is almost set.
13. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims.
14. Refrigerate at least 4 hours or overnight.

graham cracker crumbs, sugar, almonds, unsalted butter, cream cheese, vanilla, almond extract, sour cream, eggs

Taken from www.kraftrecipes.com/recipes/new-york-style-almond-cheesecake-106988.aspx (may not work)