Thank you so much, Kim! 🙂

Hi, Stella– you could definitely try that! Let me know how it goes!

Please report back!!

Thanks so much for all the feedback, Joe!

First of all, thanks for this recipe. I made 2 more cakes – 1 with raw nuts crust; one with roasted & salted nuts. Surprisingly both were about the same. You could taste more salt with the roasted but the raw (as per recipe) had a salty taste also. Both contrasted well with the tart cream cheese. I also used pistachio extract (easily found on the river) instead of almond and it was slightly more pistacioy. But pistachios aren’t a strongly flavored nut in cooking anyway. So, it was a hit. My family loved playing taste-testers.
I’d add a few “tips:”
~ I’ve baked hundreds of cakes and dozens of cheesecakes. All ovens and batters are different. For a surefire bake, use a cake nail.In fact, most springform pans have an indentation in the bottom just for a nail.
~ For this recipe, I made sure to use large eggs and not extra large. 4 XL eggs is 8oz.; 4 L eggs are 6.4 oz so there is a difference in firmness.
~ I learned many years ago the hard way to put the crust into the 10×3 baking pan before baking it. That way the butter doesn’t leak out and set off all your smoke alarms.

Glad I found your site and looking forward to trying more of your recipes. Cheers.

You are SO welcome, Anna! That’s exactly what I wanted to do with this cheesecake 🙂 so glad you enjoyed it.

Sure thing! I’d love to hear how round 2 goes 🙂

Thank you. Baking the crust removed the moisture but I think the blanching may remove a bit of flavor. I will try it without blanching in a few days. Thanks again.