With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Butter the inside of the pan.
In a bowl, combine the almonds, brown sugar and butter. Press firmly at the bottom and up the sides of the pan. Bake for 12 minutes. Let cool.
Wrap the outside bottom and sides tightly with aluminum foil base. Double the foil. Reduce the oven temperature to 165 °C (325 °F).
In a food processor, cream the cheese and sugar. Add the remaining ingredients and pulse until just smooth. With a spatula, scrape down the sides a few times. Pour over the crust.
Prepare a water bath: Place the cheesecake in a large baking dish and pour hot water into the dish up to one third of the cake pan.
Bake for about 1 hour and 10 minutes or until a thermometer inserted in the centre of the cheesecake reads 65 °C (150 °F). Remove the cheesecake from water bath and foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.
In a saucepan, bring the sugar and water to a boil. Cook without stirring until the mixture is golden brown. Off the heat, add the hot cream and the butter. Beware of splattering. Bring to a boil. Simmer over low heat until the caramel is smooth. Let cool for 15 minutes. Pour over the cheesecake. Spread the almonds on the surface of the caramel. Refrigerate for 1 hour before serving.
Run a thin blade between the pan and the cheesecake, then unmold.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.