almond cheesecake

Ingredients:

For the crust:

1½ cup butter crumb crumb
2 butter spoons
2 tablespoons of sugar
1/3 cup of peeled and sliced almonds + 2 tablespoons for top

For the filling:

2 8-ounce cream cheeses
1 cup thick cream
1 can of condensed milk of 14 ounces
3 eggs
1 teaspoon of almond essence

Preparation:

Pre-heat the oven to 325F. Mix the cookie crumb with the butter, sugar and 1/3 cup of peeled and sliced almonds. Pour this mixture into an 8-inch removable mold and pressing lightly on the cheesecake crust.
In a bowl beat the cream cheeses for a few minutes. Add the cream and condensed milk, then the eggs one by one. Finally add the essence of almond. Pour the mixture over the prepared crust. Add the remaining 2 tablespoons of almond fillet on top.
Bake for 1 hour. Serve cold