Lemon Almond Cheesecake

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1 teaspoon grated lemon peel
• 1/4 cup butter
• 8 ounces cream cheese pkg.
• 1 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon almond extract
• 2 eggs
• 1 cup sour cream dairy
• 2 tablespoons sugar
• 1/2 teaspoon almond extract
• 1/2 cup sliced almonds toasted

1. Heat oven to 325 degrees. In small bowl, combine all crust ingredients; mix well. Press into 9 inch pie pan.
2. In small bowl at medium speed beat cream cheese, 1/3 cup sugar until fluffy. Beat in lemon juice, 1 teaspoon lemon peel and 1/2 teaspoon almond extract. Add eggs, one at a time, beating well after each addition. Pour into crust. Bake at 325 degrees for 20 to 25 minutes.
3. Meanwhile in small bowl combine all topping ingredients except almonds - mix well. Gently spread over top of cheesecake, return to oven. Bake for an additional 5 minutes. Cool. Refrigerate 4 to 5 hours before serving. Garnish with toasted almonds. 8 servings.

graham cracker crumbs, sugar, butter, cream cheese, brown sugar, lemon juice, almond, eggs, sour cream dairy, sugar, almond

Taken from www.yummly.com/recipe/Lemon-Almond-Cheesecake-1662476 (may not work)