Apple Crunch Pumpkin Cheesecake - cooking recipe

Ingredients

1 2/3 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup sliced almonds, chopped
5 tablespoons butter or 5 tablespoons margarine, melted
3 (8 ounce) packages cream cheese, softened
4 eggs
1/2 cup sour cream
1 cup solid pack canned pumpkin
2 teaspoons pumpkin pie spice

Preparation

Mix graham cracker crumbs, 1/3 cup sugar, almonds and butter in a bowl.
Press on bottom and 2 inches up sides of a 9-inch spring form pan. Set crust aside.
Save extra crust mix to use as topping.
Beat cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until smooth. Blend in eggs, sour cream, pumpkin and spice.
Pour into prepared crust.
Bake at 350 degrees for 1 hour. Turn off oven, open oven door slightly and leave cheesecake in the oven for another 30 minutes.
Spread almond crunch topping over warm cheesecake.
Broil 6 inches from heat source for 2 minutes or until golden brown.
Refrigerate for at least 4 hours before serving.