Cheesecake with Toasted Almond - serves 12

Crust:
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted & chop fine
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted

Filling:
24 ounces cream cheese, softened
14 oz can condensed milk
3 eggs
1 tsp. almond extract

Almond topping:
1/2 cup sliced almonds, toasted

Preheat oven to 425F.
Combine graham 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 325 for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!!
Top with toasted almonds and chill overnight.