• 1/2 cup sliced almonds
• 2 sleeves graham crackers, crushed
• 8 tablespoons (1 stick) butter or margarine, melted
• 6 large ripe yellow peaches, halved with skin on and pits removed
• 1 cup brown sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cardamom
• 1 cup heavy whipping cream or pareve whip

Lightly spray a 9 inch springform pan with removable sides with vegetable oil spray. Set aside.
Preheat a heavy skillet on medium heat until hot. Add sliced almonds and stir frequently until almonds are fragrant and toasted. Remove almonds from hot skillet and allow to cool completely.
Combine crushed graham crackers with melted butter and toasted almonds and mix well. Press half of mixture into the bottom of the springform pan to form an even layer and place the pan in the freezer to solidify. Set aside remaining crumbs.

In the bowl of a food processor, place peach halves, sugar, lemon juice and spices. Process until the peaches are completely smooth, scraping down the sides of the bowl as needed. Meanwhile, in a large bowl beat the heavy cream or pareve whip until stiff peaks form. Add the pureed peach mixture to the heavy cream and whisk together to blend completely. Immediately pour the mixture onto prepared crust, then top evenly with remaining crumbs and return to freezer. Freeze until completely firm, at least 6-8 hours or preferably overnight. When ready to serve, allow to stand at room temperature for about 5 minutes, then slice using a heavy knife.