Cheesecake with Candied Almonds

Preheat oven to 350° F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

Process the cookies in a food processor until they are in fine crumbs. Combine 2 1/2 cups cookie crumbs and melted butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Bake for 15 minutes or until edges are golden brown. Remove from oven to wire rack.

Reduce oven temperature to 325° F.

Beat cream cheese in large mixer bowl on medium speed until smooth. Beat in 1/2 cup sugar, evaporated milk, almond extract, amaretto and salt on medium speed until smooth and creamy. Using low speed, beat in eggs, one at a time, until well blended. Pour batter into crust. Place pan in large roasting pan; fill roasting pan with hot water halfway up side of springform pan.

Bake for 1 hour 35 minutes or until edges are set, but center jiggles slightly when moved. Cool in water bath on cooling rack for 20 minutes. Remove pan from water to wire rack; carefully run knife around side of pan to loosen, but do not remove side of pan. Let cool for 1 1/2 hours at room temperature. Cover loosely. Refrigerate for at least 4 hours or overnight.

Line plate with foil.

Cook almonds and 4 teaspoons sugar in small skillet over medium heat, stirring constantly until sugar is melted and almonds are coated. Remove almonds from skillet to foil-covered plate. Cool completely and break apart.

Remove side of springform pan. Garnish with candied almonds and fresh berries.