Almond Brickle Cheesecake

Crust:
1/4 cup brown sugar, packed
2/3 cup almonds, chopped
1/4 cup butter, melted
1 1/2 cups shortbread cookie crumbs, about 20 cookies

Filling:
24 ounces cream cheese, softened
1/3 cup granulated sugar
1/3 cup brown sugar, packed
3 eggs
2/3 cup sour cream
1/4 cup butterscotch Schnapps
1 tablespoon all-purpose flour
6 ounces almond brickle chips

Crust: Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining mixture into bottom of a 9-inch springform pan.

Filling: Beat cream cheese and sugars until blended. Add eggs, one at a time, then sour cream and butterscotch Schnapps. Toss brickle chips with flour, then add to cream cheese mixture. Pour into prepared crust; sprinkle with reserved crumbs. Bake at 325 degrees F for 1 hour and 10 minutes.