Preheat oven to 300° F.
Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13-inch baking pan.
In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.
If using a 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.Servings: 12