Preheat oven to 300 degrees. Combine graham cracker crumbs, 1/2 C. almonds, 1/4 C. sugar and butter together and press into the bottom of a 9x13-inch baking pan. In a large mixer bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and extract; mix well. Pour into prepared pan. Bake 55-60 minutes, or until center is set. Cool. Top with Almond Praline Topping. Chill. Store leftovers in refrigerator.

Topping: In a small saucepan, combine firmly packed brown sugar and whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat. Stir in chopped, toasted almonds. Spoon evenly over cake.