Instructions: Chop or pulse the almonds in a food processor so half of them are finely chopped and half of them remain coarse.

In a heavy pot melt the butter over medium heat until it turns a rich, nutty smelling brown. Add the almonds, Sugar Twin and cinnamon. Stir well and press into the bottom of a 10-inch spring form pan. Refrigerate.

Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the whipping cream and let stand until softened. Beat in the egg yolks. Over a pot of simmering water beat the mixture with a whisk until it thickens and increases slightly in volume. Remove from the heat and let cool slightly.

Beat the cream cheese until smooth. Add the Splenda, Sugar Twin and vanilla. Beat until well combined. Beat in the gelatin mixture.

Beat the remaining cream to stiff peaks and fold into the cream cheese mixture. Beat the egg whites to medium peaks and fold into the cream cheese mixture.

Pour into the prepared crust and chill overnight.

To cut a cheesecake neatly, Dip your knife into very hot water and wipe the water off before making each cut. Lining the bottom of the pan with parchment paper will help the crust lift off the pan cleanly.

This recipe yields 1 ten-inch cake for 16 servings.

Comments: I like really light cheesecakes and was very pleased with the way this turned out. The nutty crust was compared to the middle of Almond Rocca. Browning the almonds well and cooking the butter until browned really adds an extra dimension of taste.

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