Sour Cream Cheesecake with Almond Crust

• 1 cup sweet biscuit crumbs
• 70g butter, melted
• 1/4 cup slivered almonds, lightly toasted and finely chopped
• 750g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 teaspoons lemon rind Safeway 4 ct For $5.00 thru 02/09
• 3 eggs, lightly beaten
• 1/2 cup sour cream
• 1 tablespoon flour
• Garnish
• 1 cup cream, lightly whipped
• 75g flaked almonds, toasted
• cocoa and icing sugar for garnish

1. Mix biscuit crumbs, almonds and butter and press into a greased and lined 22cm spring form pan.
2. Chill.
3. Beat Philly*, sugar, lemon juice, and rind until smooth.
4. Add eggs, sour cream and flour, beat until combined.
5. Pour mixture into prepared crust, bake at 160C for 1 hour.
6. Cool in the oven, refrigerate for 4 hours.

sweet biscuit crumbs, butter, slivered almonds, cream cheese, caster sugar, lemon juice, lemon rind, eggs, sour cream, flour, cream, almonds, cocoa

Taken from www.kraftrecipes.com/recipes/sour-cream-cheesecake-almond-crust-103297.aspx (may not work)