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Almond Praline Cheesecake

3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted & chop fine
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted

24 ounces cream cheese, softened
14 oz can condensed milk
3 eggs
1 teaspoon almond extract

1/3 cup dark brown sugar, firmly packed
1/3 cup whipping cream
1/2 cup slivered almonds, chopped & toasted

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter,
press firmly on bottom of 9-inch springform pan. In a large mixer
bowl, beat cream cheese until fluffy. Gradually beat in condensed
milk until smooth. Add eggs and extract. Pour into pan. Bake at
325 for one hour. The turn off oven, do not open oven door, leave
in oven one hour. Top with Almond Praline Topping and chill
overnight.

In a small saucepan, combine sugar and cream. Cook and stir until
sugar dissolves. Simmer 5 minutes or until thickened. Remove from
heat, stir in almonds.

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