Instructions: Need: 10" spring form, double foil wrap outside to proof against leaks

Oven temp: 350 degrees F., middle rack

Crust- place graham crackers & almonds in food processer, & pulse until finely chopped. Pour into springform, then by hand mix in brown sugar & melted butter until it all sticks together. Mold mixture to bottom & half way up the sides of the pan. Press firmly into the seam around the bottom so theres no hidden spaces. Leave no holes. Bake in pre-heated oven for 8-10 minutes. Allow to cool on rack. Place a water bath into oven on middle rack now. When cool, grease the exposed top half of the sides of the pan lightly.

Cake- At med speed in large mixing bowl (preferably stainless steel)

beat cream cheese until totally smooth. Continue mixing, & add eggs one at a time, beating thoroughly between each. Mix in rest of cake ingredients until well combined. Poor into cooled crust. Baking- Bake for 60-70 minutes in already hot water bath. Cooking time can vary greatly due to many factors here, so you know its ready when it passes the clean toothpick test*. The cake should be almost set.

Allow to cook for an hour in an open oven with the heat off. Remove from oven very carefully, place on wire rack, cover pan with two layers of paper towels, & then a plate. Allow to cool 3-4 hours, then cover with plastic wrap & refrigerate for at least 24 hours.
*Test about 1 1/2" from edge of cake. Depanning & garnishing- When fully cool, gently release the pans hasp. Warming the sides of the pan

*slightly* with a hair dryer can help depanning. The idea is to soften the thin layer of butter between the pan & the cake without softening the cake or the crust. Toss almond slices with a bit of confectioners sugar, & sprinkle over cake. Garnish center of cake with a few curls of dark or bittersweet chocolate. Cut cake with a hot knife.

Tips for cheesecakes in general: If you can, allow to cool in the open oven. The slower it cools, the better. Use an oven thermometer if you have it.

Crust:

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