For the dough:
1 ½ cups sliced almonds
9 graham crackers (natural size)
2 tablespoons granulated sugar
½ cup unsalted butter, melted
For the cheesecake:
2 packages (8 ounces each) cream cheese, softened
½ cup granulated sugar
2 tablespoons heavy whipped cream
2 teaspoons of almond extract
For garnish :
1 can (20 ounces) blueberry pie filling
12 ounces whipped topping, thawed
¼ cup sliced almonds
Lightly grease the bottom of a 9-inch springform pan with cooking spray. Put that aside.
In a food processor, you will combine the almond slices with graham crackers and granulated sugar. Process this until finely crumbled.
Slowly add the melted butter and mix until crumbly. Pour crust mixture into bottom of prepared springform pan.
Press crumbs firmly to create a crust, allowing them to rise slightly up the sides of the pan. Put aside.
In a large mixing bowl, beat the cream cheese and sugar for several minutes until light and fluffy, scraping down the sides of the bowl as needed.
Add the heavy whipping cream and almond extract and beat for an additional 2-3 minutes. Pour cheesecake filling onto prepared crust.
Carefully pour a can of thick blueberry pie filling on top of the cheesecake layer. I used the whole box, but if you want a little less, feel free to not use it all (and save the blueberry pie filling for ice cream later!
Top the entire cheesecake with whipped topping (or homemade whipped cream). I reserved some and put it in a piping bag to put some swirls on top (totally optional). Sprinkle the top of the cake with more flaked almonds.
Refrigerate the entire cake for at least 3 hours (or overnight). When ready to serve, release the springform pan, cut the cheesecake slices into wedges and enjoy.