CRUST:

1 pkg. moist deluxe spice cake mix
1/2 c. butter, melted

FILLING:

3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) can solid pack pumpkin
4 eggs
1 tbsp. pumpkin pie spice

TOPPING:

1 (2 1/2 oz.) pkg. sliced almonds
2 c. whipping cream, chilled
1/4 c. sugar

Preheat oven to 375 degrees.

For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan.

For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan. Bake at 375 degrees for 65 to 70 minutes or until set. Cool completely on rack. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of pan.

For topping, preheat oven to 300 degrees. Toast almonds on baking sheet at 300 degrees for 4 to 5 minutes or until fragrant and light golden brown. Cool completely. Beat cream in medium bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve. Makes 8 to 12 servings.

TIP: To prepare in a 9x13x2 inch pan, bake at 350 degrees for 35 minutes or until set.