Creamy Almond Cheesecake

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons melted unsalted butter

New York-style Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon almond extract
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup sour cream

Toasted Almonds Topping

• 1/2 cup sliced almonds
• 1 tablespoon unsalted butter
• 1 tablespoon sugar

Preheat your oven to 350°F or 180°C.

Graham Cracker Crust

1. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
2. Press the crumb mixture onto the bottom of a 9-inch springform pan.
3. Bake it for 10 minutes, then remove from the oven and let cool while preparing the filling.

New York-style Filling

1. In a mixing bowl, beat the cream cheese, sugar, flour, almond extract, and salt together until smooth.
2. Add the eggs one at a time, beating well after each addition, then stir in the sour cream.
3. Pour the mixture over the prepared crust and bake for 45-50 minutes, or until the edges are lightly golden and the center is set.

Toasted Almonds Topping

1. In a medium-sized skillet, toast the sliced almonds over medium heat for about 3-4 minutes, until lightly browned.
2. Add the butter and sugar to the skillet and stir until the sugar has melted and coated the almonds.
3. Sprinkle the toasted almond mixture over the cooled cheesecake before serving.

Refrigerate any leftover cheesecake for up to three days. Enjoy!