Ingredients
1-2/3 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup sliced almonds, chopped
5 tbsp. butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
4 eggs
1/2 cup sour cream
1 cup solid pack canned pumpkin
2 tsp. pumpkin pie spice

Directions
Mix the graham cracker crumbs, 1/3 cup sugar, almonds and butter in a bowl. Press mixture on the bottom and 2 inches up the sides of a 9-inch springform pan. Set the crust aside. Save extra crust mix to use as the topping for the cheesecake.

Beat the cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until the mixture is smooth. Blend in the eggs, sour cream, pumpkin and pumpkin pie spice. Pour this mixture into the prepared graham cracker crust.

Bake at 350 degrees for 1 hour. Turn off the oven, open the oven door slightly and leave the cheesecake in the oven for another 30 minutes. Spread the almond crunch topping over the warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Refrigerate the cheesecake for at least 4 hours before serving.