Instructions: 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 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 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 servings.

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