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Combien mix, cream cheese and 1/4 c butter. Blend flour, 1 c brown sugar and 1/2 c butter. Pat into bottom of ungreased 9x13. Combien 1/2 c brown sugar adn 2/3 c buter, boil 30 seconds-1 minute stirring constantly. Pour over crust, bake 20 minutes or until caramel bubbly and crust browned. Cool completely. Spread cheesecake on top. Drizzle with sauce and sprinkle with almonds.
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