3/4 c. graham cracker crumbs
1/2 c. almonds, toasted & finely chopped
1/4 c. sugar
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 eggs
1 tsp. almond extract

Preheat oven to 300 degrees. Combine crumbs, almonds, sugar and butter; press firmly on bottom of 13 x 9 inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand Milk until smooth. Add eggs and extract. Mix well. Pour into pan. Bake 55 to 60 minutes or until set. Cool. Top with Almond Praline topping. Chill thoroughly. Refrigerate leftovers.

ALMOND PRALINE TOPPING:

1/3 c. dark brown sugar, firmly packed
1/3 c. whipping cream
1/2 c. toasted almonds, chopped

In small saucepan, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes. Remove from heat, stir in 1/2 cup chopped toasted almonds. Spoon evenly over cake. For 13 x 9 inch pan, double all topping ingredients and simmer 10 to 12 minutes.