Butter
1 c. Passover packaged chocolate finger cookie crumbs (about 1/2 box)
3 tbsp. butter
Dash cinnamon

FILLING:

2 lb. cream cheese
1 1/2 c. sugar
1/2 c. heavy cream
1 tsp. vanilla
Pinch of salt
4 eggs
1 1/2 c. coarsely chopped toasted almonds

Butter bottom and sides of a 9 inch springform pan. Combine crust ingredients and press over bottom of pan.

Preheat oven to 325 degrees. To make filling, beat cream cheese until smooth in large bowl or electric mixer. Gradually beat in sugar, then beat in heavy cream. Continue beating until mixture is smooth. Add vanilla and salt. Beat in eggs, one at a time, until well mixed. Scrape bowl frequently. Stir in almonds.

Pour into prepared pan. Tilt pan to level top of cheesecake; smooth. Bake 1 hour or until cake is set and firm to the touch. Yields: 12-16 servings.