Almond Crunch Pumpkin Cheesecake

purchased at a garage sale
Dated 1946.

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
Topping:
3 tablespoons butter
1/4 cup light brown sugar (packed)
1/2 cup sliced almonds
1/2 cup flaked coconut

Preheat oven to 350. 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. Set aside. 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. Pour into crust. Bake for 1 hour.
Turn off oven. Open door slightly, leave cheesecake in oven for 30
minutes. Topping: Combine margarine, brown sugar, almonds and coconut.
Spread over warm cheesecake. Broil 6 inches from heat source for 2 minutes
or until golden brown. Chill at least 4 hours before serving.


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