INGREDIENTS

Crust:

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

Filling:

• 24 ounces cream cheese, softened
• 14 oz can condensed milk
• 3 eggs
• 1 tsp. almond extract

Almond Topping:

• 1/2 cup sliced almonds, toasted

• Set your oven to 325 degrees.
• Mix together the graham crumb, sugar, butter and nuts and then place it on a nine inch spring form pan.
• In a separate mixing container, whisk the cream cheese and then carefully put in the condensed milk and egg extract and then pour them over the graham mixture.
• Place the pan inside the oven and allow them to cook for sixty minutes. When done, let stay inside the oven for another hour before topping it with almonds and then refrigerating overnight.