1 2/3 cups graham cracker crumbs
1 cup sugar — divided
1/4 cup sliced almonds — chopped
5 tablespoons margarine — melted
3 packages cream cheese — softened (8-ounce)
4 eggs
1/2 cup dairy sour cream
1 cup solid pack canned pumpkin
2 teaspoons pumpkin pie spice
***Almond Crunch Topping***
3 tablespoons margarine
1/4 cup light brown sugar — firmly packed
1/2 cup sliced almonds
1/2 cup flaked coconut
In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarine; 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 remaining 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Pour into prepared crust.
Bake at 350°F for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes.
Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown.
Chill at least 4 hours before serving.
Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in Sliced Almonds and flaked coconut.