Almond Crunch Pumpkin Cheesecake

Description
Purchased at a garage sale in 1988. Dated 1946.

Ingredients
Topping:
 * 4 cups graham cracker crumbs
 * 1 cup granulated sugar, divided
 * 1/4 cup sliced almonds, chopped
 * 5 tablespoons margarine, melted
 * 24 ounces cream cheese, softened
 * 4 eggs
 * 1/2-cup sour cream
 * 1 cup canned pumpkin
 * 2 teaspoons pumpkin pie spice
 * 3 tablespoons butter
 * 1/4-cup light brown sugar (packed)
 * 1/2 cup sliced almonds
 * 1/2 cup flaked coconut

Directions

 * 1) Preheat oven to 350.
 * 2) In bowl, mix graham cracker crumbs, 1/3-cup sugar, almonds and butter and press on bottom and 2 inches up side of 9-inch spring form pan.
 * 3) Set aside.
 * 4) In large bowl, with electric mixer at medium speed, beat cream cheese and remaining 2/3-cup sugar until smooth. Blend in eggs, sour cream, pumpkin and spice.
 * 5) Pour into crust.
 * 6) Bake for 1 hour.
 * 7) Turn off oven.
 * 8) Open door slightly, leave cheesecake in oven for 30 minutes.
 * 9) Topping: Combine margarine, brown sugar, almonds and coconut.
 * 10) Spread over warm cheesecake.
 * 11) Broil 6 inches from heat source for 2 minutes or until golden brown.
 * 12) Chill at least 4 hours before serving.

Contributed by
Cat's Recipes Y-Group