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1
Heat oven to 350F.
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2
Combine graham crumbs, 1/3 cup sugar, nuts and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
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3
Beat cream cheese and remaining sugar in large bowl with mixer until blended.
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4
Add pumpkin, sour cream and spice; mix well.
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5
Add eggs, 1 at a time, beating on low speed after each addition just until blended.
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6
Pour into crust.
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7
Bake 1 hour.
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8
Turn off oven.
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9
Open door slightly; let cheesecake stand in oven 30 min.
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10
Meanwhile, prepare Almond Crunch Topping.
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11
Heat broiler.
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12
Spread nut topping over warm cheesecake.
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13
Broil, 6 inches from heat, 2 min.
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14
or until golden brown.
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15
Run small knife or spatula around rim of pan to loosen cake; cool before removing rim.
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16
Refrigerate cheesecake 4 hours.
