Ingredients:
To make the dough:
12 cup almonds, sliced
9 graham crackers (standard size)
two tbsp granulated sugar
12 cup melted unsalted butter
To make the cheesecake:
2 (8 oz. each) packets softened cream cheese
granulated sugar 12 cup
2 tbsp. thick whipped cream
2 tablespoons almond extract
As a garnish:
1 can (20 oz.) blueberry pie filling 12 oz. frozen whipped topping 14 cup chopped almonds

Lightly coat the bottom of a 9-inch springform pan with cooking spray. Set it away.
Combine the almond slices, graham crackers, and granulated sugar in a food processor. Process until the mixture is finely crushed.
Mix in the melted butter gradually until the mixture is crumbly. Pour the crust mixture into the prepared springform pan.
Press crumbs firmly into the pan to form a crust, allowing them to rise slightly up the sides. Keep aside.
In a large mixing basin, beat the cream cheese and sugar for several minutes, scraping down the sides as needed, until light and fluffy.
Beat in the heavy whipping cream and almond extract for another 2-3 minutes. Spread the cheesecake mixture over the prepared crust.
Pour a can of thick blueberry pie filling on top of the cheesecake layer with care. I used the entire box, but feel free to use less if you choose (and reserve the blueberry pie filling for ice cream later!).
Whipped topping (or handmade whipped cream) should be used to cover the entire cheesecake. I saved some and placed it in a piping bag to make swirls on top (optional). More flaked almonds should be sprinkled on top of the cake.
Place the entire cake in the refrigerator for at least 3 hours (or overnight). When ready to serve, remove the springform pan from the oven, cut the cheesecake slices into wedges, and serve.