Almond Praline Cheesecake - serves 8

Crust:
3/4 cup Graham cracker crumbs
1/2 cup slivered almonds, toasted and chopped
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted

Cake:
24 oz Cream cheese, softened
14 oz condensed milk
3 eggs
1 tsp almond extract

Topping:
1/3 cup dark brown sugar, firmly packed
1/3 cup whipping cream
1/2 cup slivered almonds, chopped and toasted

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9-inch springform pan.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 425 for 10 minutes, then at 300 for one hour. Top with Almond Praline Topping and chill.

Almond Praline Topping:
In a small saucepan, combine sugar and cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove