Peach Brulee Almond Cheesecake

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
1/2 cup finely chopped almonds

Filling:

24 ounces cream cheese, softened
3/4 cup sugar
3 large eggs
16 ounces sour cream
1 teaspoon almond extract
1/2 teaspoon vanilla extract or vanilla bean extract
1/2 teaspoon salt

Topping:

2 large peaches, peeled and thinly sliced (about 2 cups sliced peaches)
1/4 cup sugar

Combine all ingredients for crust in a medium bowl, mix well, then press into the bottom of a 9-inch spring form pan. Set aside.

In a mixer bowl, beat the cream cheese and sugar until fluffy, about 1 minute on medium. Add eggs, one at a time, sour cream, extracts, and salt. Beat another minute on medium until all ingredients are blended and smooth. Pour into prepared pan, spread filling with spatula to even the top, and bake in 425 degree F oven for 10 minutes.

Reduce heat to 300 degrees F and bake an additional hour. Remove from oven, cool slightly. Place sliced peaches over top of cheesecake in a concentric circle to form a decorative pattern, sprinkle top with sugar.

Turn oven to broil. Place cheesecake under broiler, about 6 inches from heat source, for 2 minutes until sugar bubbles and melts. Remove immediately from oven, cool slightly and then refrigerate at least 8 hours before cutting and serving.

Serves 10-12.