PISTACHIO CHEESECAKE

Steps:

• 1. I N A SMALL BOWL, COMBINE FLOUR AND ALMONDS, CUT IN COLD BUTTER UNTILL CRUMBLY. PRESS ONTO BOTTOM AND 1-1/4 IN. UP THE SIDES OF OF A GREASED 10 IN. SPRINGFORM PAN. BAKE AT 400 FOR 10 MINUTES.
• 2. MEANWHILE, IN A LARGE MIXING BOWL, BEAT CREAM CHEESE, PUDDING MIXES AND MILK UNTIL SMOOTH. ADD EGGS; BEAT ON LOW UNTIL JUST COMBINED. POUR OVER CRUST. PUT PAN ON BAKING SHEET. REDUCE HEAT TO 350. BAKE FOR 55-60 MINUTES OR UNTIL CENTER IS ALMOST SET. COOL ON WIRE RACK FOR 10 MINUTES. CAREFULLY RUN KNIFE AROUND EDGE OF PAN TO LOOSEN. COOL 1 HOUR LONGER. REFRIGERATE OVERNIGHT.
• 3. REMOVE SIDES OF PAN. SLICE; DRIZZLE WITH CHOCOLATE SYRUP AND GARNISH WITH WHIPPED CREAM IF DESIRED.