3/4 c. sliced almond slices
6 lg. coconut macaroons, from bakery, not packaged type
6 tbsp. melted butter
2 tbsp. sugar mixed with 1/2 tsp. cinnamon

Toast almonds by spreading in a single layer on a nonstick baking sheet; bake at 400 degrees about 4 minutes; watch closely.

Crunch up macaroons. Combine macaroon crumbs with melted butter, then toss with almonds. Pat crumb crust on bottom of greased 10 inch springform pan. Bake at 350 degrees for 10 minutes, until starting to get golden. Cool slightly. Sprinkle cinnamon-sugar on crust just before pouring in cheese filling.