1 purchase graham cracker crumb crust (8 or 9-inch size)
1/4 c. (2 oz.) butter
1/2 c. firmly packed brown sugar
1/2 c. slivered almonds
1 lg. pkg. (8 oz.) cream cheese, at room temperature
1/4 c. light corn syrup
1 tsp. vanilla
1/2 c. half-and-half (light cream)
Strawberry sauce (recipe follows)
Whole strawberries (optional)
Toasted slivered almonds (optional)

Bake crust following package directions until richly browned; let cool on a rack while preparing cheesecake filling.

In a 1 1/2 to 2-quart pan combine butter, brown sugar, and the untoasted almonds; place over medium heat and cook, stirring often until mixture comes to a full boil. Remove from heat.

In a large bowl, beat cream cheese and corn syrup until blended. Beat in vanilla. Add almond mixture and beat until well combined. Gradually blend in half-and-half. Pour into baked crumb crust. Freeze until firm, at least 2 hours. To store, cover with foil when firm and freeze up to 1 week.

To serve, transfer cheesecake to refrigerator for 30 minutes, then let stand for 10-15 minutes at room temperature. Cut into wedges and serve with strawberry sauce, garnishing with whole berries and toasted almonds, if desired. Makes 6-8 servings.

STRAWBERRY SAUCE:

Hull and quarter about 3/4 pound strawberries to make 2 cups. In food processor or blender, combine strawberries, 1/3 cup sugar, 1 tablespoon black, currant-flavored liqueur (optional), and 2 teaspoons lemon juice. Whirl or process until pureed. If made ahead, cover and chill up to 4 hours. Makes 1 1/4 cups.