ALMOND CRUNCH PUMPKIN CHEESECAKE

1 2/3 cups graham cracker crumbs
1 cup sugar, divided use
1/4 cup sliced almonds, chopped
5 tablespoons margarine, melted
3 packages (8 ounces each) cream cheese, softened
4 eggs
1/2 cup dairy sour cream
1 cup solid pack canned pumpkin
2 teaspoons pumpkin pie spice
FOR THE ALMOND CRUNCH TOPPING:
3 tablespoons margarine
1/4 cup light brown sugar, firmly packed
1/2 cup sliced almonds
1/2 cup flaked coconut

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
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.

TO MAKE THE FILLING:
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 degrees F for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes.

TO MAKE THE ALMOND CRUNCH TOPPING:
In small saucepan, heat margarine and brown sugar until dissolved. Stir in Sliced Almonds and flaked coconut. 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.

Source: Planters