In a food processor, pulse the flour, almonds and sugar to combine. Add the butter and the almond extract and pulse until the mixture resembles small crumbs. Press the mixture into the bottom of a greased 9- or 10-inch springform pan to form the crust.
In a mixer, beat together the cheese, condensed milk and pudding mix, then add the eggs, one at a time, on low speed until well incorporated. Pour the mixture on top of the crust.
Bake at 350 on a baking sheet for 55-65 minutes, or until the center is almost set (about the size of a quarter in the center). Cool for 10 minutes on a rack, then run a knife around the edge of the pan to loosen. Cool to room temperature, then refrigerate overnight.