Ingredients

• 1 (200 g) package almond-flavoured cookies (Amaretti), finely crushed
• 1/4 cup butter, melted
• 1 cup chocolate-covered almonds, chopped, divided
• 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs

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Instructions

1. Heat oven to 350 degrees F (175 degrees C).
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Sprinkle with 1/2 cup nuts.
3. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
4. Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with remaining nuts before serving.