Top the entire cheesecake with whipped topping (or homemade whipped cream). I reserved some and put it in a piping bag to put some swirls on top (totally optional). Sprinkle the top of the cake with more flaked almonds.
Refrigerate the entire cake for at least 3 hours (or overnight). When ready to serve, release the springform pan, cut the cheesecake slices into wedges and enjoy.
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