1 unbaked 9 inch graham cracker crust
1 (8 oz.) cream cheese, room temperature
2 eggs, beaten
1/2 c. packed brown sugar
1/4 c. buttermilk
1 tsp. vanilla
1/3 c. lightly toasted slivered almonds

Combine cream cheese, eggs, brown sugar, buttermilk, and vanilla in food processor. Process about 3 minutes or until smooth and free of lumps.

Pour into pie shell, top with toasted almonds and bake in preheated 350 degree oven about 30 minutes until lightly browned. Cool, then cover and refrigerate at least 3 hours. Serve chilled.