Amount
Ingredient
Preparation





---

-----------------crust-----------------



1
cup
graham cracker crumbs





1
tablespoon
sugar





1/4
cup
almonds

finely chopped



1/2
teaspoon
almond extract





1/4
cup
margarine







---

-----------------filling-----------------



1 1/2
pounds
cream cheese

at room temperature



1
cup
sugar





4
each
eggs

at room temperature



1/3
cup
heavy whipping cream





2
teaspoons
almond extract





1 1/2
teaspoons
poppy seeds







---

-----------------topping-----------------



1 1/2
cups
sour cream





1 1/2
tablespoons
sugar





1/2
teaspoon
almond extract





1/2
cup
almonds

sliced

 Preheat oven to 2 degrees.

Lightly grease a 9 inch springform pan.

Mix crust ingredients together and press into bottom and 1 inch 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.