Instructions: 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.

NOTES : When I was newly divorced with two small children and had just moved back to Seattle from Montana, DAmicos was in the underground

shopping mall downtown called Rainier Square. (I think theyre still

there.) They served fabulous soups, salads, and DESSERTS, so you KNOW I

bought the cookbook when it was published. This cheesecake is heavenly, and Ive made it many times through the years.

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