Butterscotch Almond Cheesecake

Butterscotch Almond Cheesecake

Ingredients:
1 cup flour
1/3 cup granulated sugar
1/4 cup toasted almonds
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into pieces
1 egg yolk
1/4 teaspoon almond extract

Directions:
Preheat oven to 350 degrees F. Line bottom of 9−inch springform pan with aluminum foil. Butter and
flour foil.
Blend first 4 ingredients in food processor until nuts are finely chopped. Add butter, yolk and almond
extract; blend until mixture begins to gather together. Press onto bottom only of prepared pan. Bake
until golden, about 25 minutes. Transfer to rack. Cool 10 minutes.
Release cake pan sides from from crust. Gently turn out crust onto rack; peel off foil and cool. Place
crust back into pan and re−attach pan sides. Maintain oven temperature.
Filling