Almond poppyseed cheesecake

:          Crust:
        1 c  graham cracker crumbs
        1 TB sugar
      1/4 c  almonds -- finely chopped
      1/2 ts almond extract
      1/4 c  margarine
  :          Filling:
    1 1/2 lb cream cheese -- at room
  :          temperature
        1 c  sugar
        4    eggs -- at room temperature
      1/3 c  whipping cream
        2 ts almond extract
    1 1/2 ts poppy seeds
  :          Topping:
    1 1/2 c  sour cream
    1 1/2 TB sugar
      1/2 ts almond extract
      1/2 c  sliced almonds
  
  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.
  
  Recipe By     : D'Amico's Restaurant Cookbook, 1984
  
  From: Rooby