Almond-Crunch Pumpkin Cheesecake

• 1-2/3 cups graham crumbs
• 1 cup sugar, divided
• 1/4 cup sliced almonds, chopped
• 5 Tbsp. butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 2 tsp. pumpkin pie spice
• 4 eggs
• Almond Crunch Topping

1. Heat oven to 350F.
2. Combine graham crumbs, 1/3 cup sugar, nuts and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
3. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
4. Add pumpkin, sour cream and spice; mix well.
5. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
6. Pour into crust.
7. Bake 1 hour.
8. Turn off oven.
9. Open door slightly; let cheesecake stand in oven 30 min.
10. Meanwhile, prepare Almond Crunch Topping.
11. Heat broiler.
12. Spread nut topping over warm cheesecake.
13. Broil, 6 inches from heat, 2 min.
14. or until golden brown.
15. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim.
16. Refrigerate cheesecake 4 hours.

graham crumbs, sugar, almonds, butter, cream cheese, pumpkin, sour cream, pumpkin pie spice, eggs, almond crunch topping

Taken from www.kraftrecipes.com/recipes/almond-crunch-pumpkin-cheesecake-175592.aspx (may not work)