Combine G F Graham Cracker crumbs and 1/3 cup almond brickle pieces. Stir well.
Stir in 1/2 cup melted butter, mix well.
Press onto bottom of prepared pan and 2 inches up the side.
Bake at 350 for 8 to 10 minutes .
Beat softened cream cheese until creamy ,Add brown sugar and corn starch and beat on medium speed until fluffy. Add eggs ,one at a time, beat on low until just combined. Do not overbeat.
Stir in heavy cream and 2/3 cup almond brickle pieces.
Pour into prepared pan. Place on shallow baking pan.. Pour hot water to come up to 1 inch of baking pan.
Bake at 375 for 35 to 40 minutes. Cake will be done when center appears nearly set when shaken slightly.
Cool in pan on wire rack for 15 minutes. Loosen pan side. Cool for 30 more minutes, remove sides.
Cover lightly with plastic wrap and chill at least 4 hrs. or better overnight.