Recipe - Almond Crunch Pumpkin Cheesecake

=== FOR THE CHEESECAKE ===
4 cup Graham cracker crumbs
1 cup Granulated sugar; divided
One fourth cup Sliced almonds; chopped
5 tablespoon Margarine; melted
3 pack Cream cheese (8 ounce ea);
softened
4 Eggs
One half cup Sour cream
1 cup Canned pumpkin
2 teaspoon Pumpkin pie spice
=== FOR ALMONDCRUNCH
TOPPING ===
3 tablespoon Margarine
One fourth cup Light brown sugar; (packed)
One half cup Sliced almonds
One half cup Flaked coconut

To prepare cheesecake: Preheat oven to 350 degrees. In bowl, mix
graham cracker crumbs, 1/3 cup sugar, almonds and margarine; press on
bottom and 2 inches up side of 9inch 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 crust. Bake for 1 hour. Turn off oven.
Open door slightly; leave cheesecake in oven for 30 minutes. To
prepare 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.
Yield: 12