1/2 c. blanched, toasted almonds
1 1/2 c. graham cracker crumbs
4 tbsp. butter, melted
11 oz. cream cheese
3/4 c. sugar
2 eggs, well beaten
1/2 tsp. almond extract
2 c. (1 pt.) sour cream

Preheat oven to 350 degrees. Whirl the nuts in a blender until they are pulverized, or otherwise grate them. Mix the graham cracker crumbs with butter and press the crumbs over the bottom and sides of a 9 inch pie pan. Blend the cheese with 1/2 cup of the sugar and the eggs. Beat until smooth and season with almond extract.

Pour the mixture into the prepared crust and bake for 20 minutes. Blend the sour cream with the remaining sugar and spread over the surface of the pie. Sprinkle with the grated almonds and return the pie to the oven for 3 minutes. Cool and chill. Serves 6.