Almond Crusted Cherry Cheesecake!

• 12 ounces slivered almonds
• 4 tablespoons margarine
• 12 cup brown sugar
• 1 (16 ounce) container whipping cream
• 2 12 cups sugar
• 16 ounces cream cheese, softened
• 1 teaspoon vanilla
• 2 (15 ounce) cans no-sugar-added cherry pie filling

1. FOR THE CRUST:.
2. Finely grind the almonds.
3. Spray a 9x13-inch glass dish (to look pretty, it doesn't have to be glass though).
4. Melt the margarine and combine it, the almonds, and the 1/2 cup brown sugar in the bottom of the pan.
5. Press the mixture over entire bottom of the pan evenly, using a flat butter knife and gently patting and pushing.
6. Bake at 350F for 15-20 minute.
7. Let cool completely.
8. (about 2-3 hours).
9. FOR THE FILLING:.
10. Whip cream until peaks form and fold in 1 cup white sugar till dissolved.
11. In a separate bowl beat cream cheese until light and fluffy and mix in 1 1/2 cups sugar.
12. Add the 1 tsp vanilla.
13. Lightly blend whipped cream and cream cheese.
14. Spread mixture over cooled crust and spread cherry pie filling on top.
15. Refrigerate at least 3 hours or overnight.

almonds, margarine, brown sugar, whipping cream, sugar, cream cheese, vanilla, cherry pie filling

Taken from www.food.com/recipe/almond-crusted-cherry-cheesecake-185745 (may not work)