1. Stir together graham cracker crumbs, chopped almonds, melted butter, and sugar. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan. 2. Bake crust at 350° for 10 minutes. Cool on wire rack. 3. Beat softened cream cheese at medium speed with electric mixer until smooth. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract. 4. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat just until blended. Pour mixture into prepared crust. 5. Bake at 350° for 1 hour or until center is almost set. Remove cheesecake from oven; cool on wire rack. Cover and chill 8 hours. 6. Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top. 7. Garnish, if desired. 8. To make the fruit topping ~ peel and cut papaya, mango, and kiwifruit into small chunks. Stir together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. Cover and chill 1 hour. Drain before spooning on top of cheesecake. Makes 3 cups topping. ---------------------------------------------------------------------------
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Ingredients
