Step 1

Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine.

Step 2

Place in the butter and almond extract; process until combined and crumbly.

Step 3

Pour into a 9 OR 10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom; refrigerate 30 minutes.

Step 4

Preheat oven to 350°

Step 5

In a large bowl, beat cream cheese, milk and pudding mixes until smooth.

Step 6

Add eggs; beat on low speed just until combined.

Step 7

Pour over crust.

Step 8

Place pan on a baking sheet.

Step 9

Bake 55-60 minutes or until the center is almost set.

Step 10

Cool on a wire rack for 10 minutes.

Step 11

Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.

Step 12

Refrigerate overnight.

Step 13

Loosen and remove ring; garnish and serve.