Step 1

Preheat the oven to 325°F.

Step 2

Line a 9x5 inch loaf pan with parchment paper, leaving enough hanging over the sides to easily lift the cake out.

Step 3

In a medium sized bowl, mix together the butter, sugar, and salt.

Step 4

Add the graham cracker crumbs and the finely chopped almonds. Mix until evenly combined.

Step 5

Firmly press the crumb mixture into the bottom of the pan in an even layer. Set aside.

Step 6

To a large bowl, add the cream cheese and mix until smooth.

Step 7

Add the sugar and mix well.

Step 8

Beat in the eggs and almond extract. Do not over beat!

Step 9

Pour the batter on top of the crust and smooth it out into an even layer.

Step 10

Bake for 40 – 42 minutes until the top is set and the center jiggles when the pan is gently shaken.

Step 11

Cool in pan completely, placed on top of a wire rack (about 2 hours).

Step 12

Cover tightly with foil or plastic wrap and refrigerate for at least 6 hours, overnight is best!

Step 13

Lift cake out of the pan using the parchment, slice and serve. *For a creamier texture let it sit at room temperature for 10 minutes before serving.