3/4 c. graham cracker crumbs
1/2 c. toasted chopped slivered almonds
1/4 c. sugar
1/4 c. butter, melted
24 oz. cream cheese, softened
14 oz. condensed milk
3 eggs
1 tsp. almond extract

ALMOND PRALINE TOPPING:

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

Preheat oven to 300 degrees. Combine crumbs, almonds, sugar, butter and press firmly on bottom of 9" springform pan or 9"x13" pan. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract; mix well. Pour into prepared pan. Bake 55 to 60 minutes or until set. Cool.

In small saucepan combine brown sugar and whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes. Remove from heat; stir in almonds. Spoon evenly over cake. Chill thoroughly.

NOTE: For 9"x13" pan, double all topping ingredients and simmer 10 to 12 minutes.