Almond Crunch Pumpkin Cheesecake

• 123 cups graham cracker crumbs
• 1 cup sugar divided
• 1/4 cup almonds sliced, chopped
• 5 tablespoons margarine melted
• 3 packages cream cheese softened, 8 ounces each
• 4 large eggs
• 1/2 cup sour cream
• 1 cup pumpkin puree (canned)
• 2 teaspoons pumpkin pie spice
• 3 tablespoons margarine
• 1/4 cup brown sugar, light firmly packed
• 1/2 cup almonds sliced
• 1/2 cup coconut flaked

1. In bowl, mix graham cracker crumbs, 13 cup sugar, chopped almonds and margarin e; press on bottom and 2-inches up side of 9-inch springform pan; set aside.
2. In large bowl, with electric mixer at medium speed, beat cream cheese and remaini ng 23 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice.
3. Pour into prepared crust.
4. Bake at 350F (180C) F for 1 hour.
5. Turn off oven.
6. Open door slightly; leave cheesecake in oven for 30 minutes.
7. Spread Almond Crunch Topping over warm cheesecake.
8. Broil 6 inches from heat source for 2 minutes or unt il golden brown.
9. Chill at least 4 hours before serving.
10. Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved.
11. Stir in Slic ed Almonds and flaked coconut.

graham cracker crumbs, sugar, almonds, margarine, cream cheese, eggs, sour cream, pumpkin puree, pumpkin pie spice, margarine, brown sugar, almonds, coconut flaked

Taken from recipeland.com/recipe/v/almond-crunch-pumpkin-cheesecak-4931 (may not work)