Crust:

6 tbsp. butter, melted
1 1/4 c. graham cracker crumbs
1/3 c. sugar
1/4 c. ground blanched almonds

Combine all ingredients. Press onto bottom and 2-inches up sides of a 9-inch spring-form pan.

Bake in a preheated 375°F oven for 10 minutes. Cool on rack while preparing filling.

Filling:

3 (8 oz.) pkg. cream cheese
1 c. sugar
3 eggs
1/2 c. butter, melted and cooled
1/2 tsp. almond extract

Beat cream cheese until fluffy. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in butter and almond extract. Turn into cooled crumb crust.

Bake in a preheated 425°F oven for 20 to 25 minutes (top will be lightly browned.) Cool on wire rack. Chill 10 to 12 hours.