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Almond Poppyseed Cheesecake
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Crust:
1 cup graham cracker crumbs
1 tbl. sugar
1/4 cup almonds, finely chopped
1/2 tsp. almond extract
1/4 cup margarine
Filling:
1-1/2 lb. cream cheese, room temperature
1 cup sugar
4 eggs, room temperature
1/3 cup whipping cream
2 tsp. almond extract
1-1/2 tsp. poppy seeds
Topping:
1-1/2 cup sour cream
1-1/2 tbl. sugar
1/2 tsp. almond extract
1/2 cup sliced almonds
Preheat oven to 200*. Lightly grease a 9" springform pan. Mix crust ingredients together and press into bottom and 1" up sides of pan. Set aside.
Beat cream cheese with electric mixer until fluffy. Blend in sugar. Add eggs one at a time, beating well after each. Add cream, almond extract and poppyseeds.
Turn mixture into prepared crust. Set pan on baking sheet. Bake for 2 hours or until toothpick inserted in center tests clean. Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set.
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