Almond Poppyseed Cheesecake

Serving Size : 12
Ingredients

for prepare Almond Poppyseed Cheesecake

:

Amount	Measure	Ingredient - Preparation Method
Crust: almond poppyseed cheesecake
1	cup	graham cracker crumbs
1	tablespoon	sugar
1/4	cup	almonds - finely chopped
1/2	teaspoon	almond extract
1/4	cup	margarine
Filling: almond poppyseed cheesecake
1 1/2	pounds	cream cheese - at room temperature
1	cup	sugar
4		eggs - at room temperature
1/3	cup	whipping cream
2	teaspoons	almond extract
1 1/2	teaspoons	poppy seeds
Topping: almond poppyseed cheesecake
1 1/2	cups	sour cream
1 1/2	tablespoons	sugar
1/2	teaspoon	almond extract
1/2	cup	sliced almonds

Preheat oven to 200 degrees. Lightly grease a 9" springform pan. Mix crust ingredients together and press into bottom and 1" up sides of pan. Set aside. Beat cream cheese with electric mixer until fluffy. Blend in sugar. Add eggs one at a time, beating well after each. Add cream, almond extract and poppyseeds. Turn mixture into prepared crust. Set pan on baking sheet. Bake for 2 hours or until toothpick inserted in center tests clean. Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set.

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