Categories: Cheesecakes 
      Yield: 1 servings 
  
           -----crust----- 
    3/4 c  Graham cracker crumbs 
    1/2 c  Slivered almonds; toasted & 
    1/4 c  Brown sugar; firmly packed 
    1/4 c  Unsalted butter; melted 
           -----cake----- 
     24 oz Cream cheese; softened 
     14 oz Condensed milk 
      3    Eggs 
      1 ts Almond extract 
           -----topping----- 
    1/3 c  Dark brown sugar; firmly pac 
    1/3 c  Whipping cream 
    1/2 c  Slivered almonds; chopped & 
  
  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 
  from heat; stir in almonds.