Ingredients
Cake

• 24 ounces softened cream cheese
• 14 ounce can condensed milk
• 3 eggs
• 1 teaspoon almond extract

Topping

• 1/3 cup dark brown sugar firmly packed
• 1/3 cup whipping cream
• 1/2 cup slivered almonds; chopped

Crust

• 3/4 cup graham cracker crumbs
• 1/2 cup slivered almonds toasted
• 1/4 cup brown sugar firmly packed
• 1/4 cup unsalted butter melted

Method

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

Topping
In a small saucepan, combine sugar and cream. Cook and stir until sugar dissolves. Simmer for five minutes or until thickened. Remove from heat and stir in almonds