Almond praline cheesecake

-----crust-----
    3/4 c  Graham cracker crumbs
    1/2 c  Slivered almonds; toasted &
    1/4 c  Brown sugar; firmly packed
    1/4 c  Unsalted butter; melted
           -----cake-----
     24 oz Cream cheese; softened
     14 oz Condensed milk
      3    Eggs
      1 ts Almond extract
           -----topping-----
    1/3 c  Dark brown sugar; firmly pac
    1/3 c  Whipping cream
    1/2 c  Slivered almonds; chopped &
 
  Preheat oven to 425.  Combine crumbs, nuts, sugar, and butter; press firmly
  on bottom of 9-inch springform pan.  In a large mixer bowl, beat cream
  cheese until fluffy.  Gradually beat in condensed milk until smooth. Add
  eggs and extract.  Pour into pan.  Bake at 425 for 10 minutes, then at 300
  for one hour.  Top with Almond praline Topping and chill.
  
  Almond praline Topping: In a small saucepan, combine sugar and cream. Cook
  and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove
  from heat; stir in almonds.