Bistro Cheesecake

• 6 oz graham crackers, coarsely broken
• 2/3 cup ground almonds
• 1/4 cup heavy cream
• 5 1/2 tbsp butter, melted
• -1 None Lemon Filling
• 27 oz cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 None large eggs
• 1 None lemon, zested
• 1 tbsp lemon juice
• -1 None Topping
• 1 1/2 cups sour cream
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1/2 tsp grated nutmeg

1. Preheat oven to 375u0b0F.
2. To make the cookie base, in a food processor, process graham crackers to fine crumbs. Transfer to a bowl and mix with ground almonds, cream and melted butter. Press firmly into the base of a 9 1/2 inch springform and 2 inches up the sides. Chill.
3. To make the lemon filling, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. Transfer to prepared pan and bake for 30 mins. Remove cheesecake from oven and set aside to cool.
4. Increase oven to 425u0b0F.
5. To make the topping, beat sour cream, sugar and vanilla extract until smooth. Pour over cheesecake. Bake for 5 mins, until glazed and shiny. Remove from oven and let cool. Chill overnight or for at least 6 hours. Dust with grated nutmeg then cut and serve.

graham crackers, ground almonds, heavy cream, butter, lemon filling, cream cheese, sugar, eggs, lemon, lemon juice, topping, sour cream, sugar, vanilla, nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/36222 (may not work)