---------- Recipe via Meal-Master (tm) v8.04
       Title: Almond Poppyseed Cheesecake
  Categories: Cheesecakes
       Yield: 12 servings
   :          Crust:
         1 c  graham cracker crumbs
         1 TB sugar
       1/4 c  almonds -- finely chopped
       1/2 ts almond extract
       1/4 c  margarine
   :          Filling:
     1 1/2 lb cream cheese -- at room
   :          temperature
         1 c  sugar
         4    eggs -- at room temperature
       1/3 c  whipping cream
         2 ts almond extract
     1 1/2 ts poppy seeds
   :          Topping:
     1 1/2 c  sour cream
     1 1/2 TB sugar
       1/2 ts almond extract
       1/2 c  sliced almonds
   Preheat oven to 200 degrees.  Lightly grease a 9
   springform pan.  Mix crust ingredients together and
   press into bottom and 1 up sides of pan. Set aside.
   Beat cream cheese with electric mixer until fluffy.
   Blend in sugar.  Add eggs one at a time, beating well
   after each.  Add cream, almond extract and poppyseeds.
   Turn mixture into prepared crust.  Set pan on baking
   sheet.  Bake for 2 hours or until toothpick inserted
   in center tests clean.  Mix topping ingredients
   (except for sliced almonds) together; spread topping
   over hot cheesecake, sprinkle with sliced almonds and
   bake 5 more minutes or until topping is set.
   Recipe By     : D'Amico’s Restaurant Cookbook, 1984
   From: Rooby <rooby@shell.Masterpiece.Codate: Mon, 28
   Oct 1996 22:23:35 -0800