Lemon Almond Cheesecake

Photo: flickr user Togood2b4gotton

Ingredients

1 cup graham cracker crumbs

2 tablespoons sugar

1 teaspoon grated lemon peel

1/4 cup butter

8 ounces pkg. cream cheese

cup brown sugar

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1/2 teaspoon almond extract

2 eggs

1 cup dairy sour cream

2 tablespoons sugar

1/2 teaspoon almond extract

1/2 cup sliced almonds (toasted)

Preparation

Heat oven to 325 degrees. In small bowl, combine all crust ingredients; mix well. Press into 9 inch pie pan.

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.

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.