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| Crust | |||
| 1 | cup | graham cracker crumbs | |
| 1 | tablespoon | sugar | |
| 1/4 | cup | almonds | finely chopped |
| 1/2 | teaspoon | almond extract | |
| 1/4 | cup | margarine | |
| Filling | |||
| 1 1/2 | pounds | cream cheese | at room temperature |
| 1 | cup | sugar | |
| 4 | large | eggs | at room temperature |
| 1/3 | cup | heavy whipping cream | |
| 2 | teaspoons | almond extract | |
| 1 1/2 | teaspoons | poppy seeds | |
| Topping | |||
| 1 1/2 | cups | sour cream | |
| 1 1/2 | tablespoons | sugar | |
| 1/2 | teaspoon | almond extract | |
| 1/2 | cup | almonds | sliced |
Preheat oven to 200 degrees.
Lightly grease a 9 inch springform pan.
Mix crust ingredients together and press into bottom and 1 inch 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.
| % Daily Value* | |
| Total Fat 108.0g | 166% |
| Saturated Fat 57.0g | 286% |
| Trans Fat 0.0g | |
| Cholesterol 464mg | 155% |
| Sodium 827mg | 34% |
| Total Carbohydrate 75.0g | 25% |
| Dietary Fiber 2.0g | 7% |
| Sugars 61.0g | |
| Protein 25.0g | 51% |
| Vitamin A | 78% | Vitamin C | 2% | |
| Calcium | 32% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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