Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 2/3  cups          graham cracker crumbs
   1      cup           sugar -- divided
     1/4  cup           sliced almonds -- chopped
   5      tablespoons   margarine -- melted
   3      packages      cream cheese -- softened (8-ounce)
   4                    eggs
     1/2  cup           dairy sour cream
   1      cup           solid pack canned pumpkin
   2      teaspoons     pumpkin pie spice
                        ***ALMOND CRUNCH TOPPING***
   3      tablespoons   margarine
     1/4  cup           light brown sugar -- firmly packed
     1/2  cup           sliced almonds
     1/2  cup           flaked coconut

Preparation:

In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarine; press on bottom and 2-inches up side of 9-inch springform 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 prepared crust. Bake at 350 degrees F for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Chill at least 4 hours before serving. Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in Sliced Almonds and flaked coconut.