CRUST:

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

Mix and press into ungreased Springform pan.

FILLING:

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

With electric mixer combine cheese and milk at high speed. Add pumpkin, 4 eggs, spice, beat at high speed 1 to 2 minutes. Pour into crust. Bake at 375 degrees 65 to 75 minutes until center is set. Cool completely on rack before removing sides. Loosen with a knife and refrigerate 2 hours.

TOPPING:

2 1/2 oz. sliced almonds, toasted
2 c. whipping cream or Cool Whip
1/4 c. sugar

Mix whipping cream with 1/4 cup sugar. Top cake with cream. Sprinkle on almonds. Enjoy! Good without the topping.