1/2 c. slivered almonds, toasted & finely chopped
3/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, melted
3 eggs
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 tsp. almond extract
Almond Topping

Preheat oven to 300 degrees. Combine almonds, crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and extract; mix well. Pour into prepared pan. Bake 1 hour or until cake springs back when lightly touched. Cool. Top with Almond Topping. Chill thoroughly. Refrigerate leftovers.

ALMOND TOPPING:

In small saucepan combine 1/3 cup firmly packed dark brown sugar and combine 1/3 cup whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes. Remove from heat; stir in 1/2 cup chopped toasted slivered almonds. Spoon evenly over cake.