Amount
Ingredient
Preparation



1 2/3
cups
graham cracker crumbs





1
cup
sugar

divided



1/4
cup
almonds

sliced, chopped



5
tablespoons
margarine

melted



3
packages
cream cheese

softened, 8 ounces each



4
each
eggs





1/2
cup
sour cream





1
cup
pumpkin (canned)





2
teaspoons
pumpkin pie spice







---

--------------almond crunch topping--------------



3
tablespoons
margarine





1/4
cup
brown sugar, light

firmly packed



1/2
cup
almonds

sliced



1/2
cup
coconut

flaked

 In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarin e; press on bottom and 2-inches up side of 9-inch springform  pan; set aside.

In large bowl, with electric mixer at medium speed, beat cream  cheese and remaini ng 2/3 cup sugar until smooth; blend in eggs, sour cream,  pumpkin and spice.

Pour into prepared crust. Bake at 35 degrees F for 1 hour.

Turn  off oven. Open door slightly; leave cheesecake in oven for 3 minutes.

Spread  Almond Crunch Topping over warm cheesecake.

Broil 6 inches from heat source  for 2 minutes or unt il golden brown.

Chill at least 4 hours before serving.

Almond  Crunch Topping:  In small saucepan, heat margarine and brown sugar until  dissolved.

Stir in Slic ed Almonds and flaked coconut.