Crust
1 ½ cups graham cracker crumbs
¼ cup sugar
¼ cup melted butter
½ cup finely chopped almonds
Filling
24 oz. cream cheese, softened
¾ cup sugar
3 large eggs
16 oz. sour cream
1 tsp. almond extract
½ tsp. vanilla extract or vanilla bean extract
½ tsp. salt
Topping
2 large peaches, peeled and thinly sliced (about 2 cups sliced peaches)
¼ cup sugar
Combine all ingredients for crust in a medium bowl, mix well, then press into the bottom of a 9” spring form pan. Set aside.
In a mixer bowl, beat the cream cheese and sugar until fluffy, about 1 minute on medium.
Add eggs, one at a time, sour cream, extracts, and salt. Beat another minute on medium until all ingredients are blended and smooth. Pour into prepared pan, spread filling with spatula to even the top, and bake in 425o oven for 10 minutes, reduce heat to 300o and bake an additional hour. Remove from oven, cool slightly. Place sliced peaches over top of cheesecake in a concentric circle to form a decorative pattern, sprinkle top with sugar.
Turn oven to “broil”. Place cheesecake under broiler, about 6” from heat source, for 2 minutes until sugar bubbles and melts. Remove immediately from oven, cool slightly and then refrigerate at least 8 hours before cutting and serving. Serves 10-12.
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