In a small bowl, combine graham cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter or margarine. Press onto the bottom of a greased 9-in spring form pan. Place on a baking sheet. Bake at 325 degrees for 10 minutes. Cool on a wire rack.

In a large mixing bowl, or food processor, beat cream cheese, pumpkin, sugar, eggnog, flour, syrup and spices until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. square); securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 55-60 minutes, or until center is set.

In a small bowl, combine sour cream, sugar and vanilla. Spread over hot cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until topping is set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serves 12.