1 c. graham cracker crumbs
2 tbsp. sugar
1 tsp. grated lemon peel
1/4 c. butter

FILLING:

8 oz. pkg. cream cheese
1/3 c. brown sugar
1 tbsp. lemon juice
1 tsp. grated lemon peel
1/2 tsp. almond extract
2 eggs

TOPPING:

1 c. dairy sour cream
1 to 2 tbsp. sugar
1/2 tsp. almond extract
1/2 c. sliced almonds (toasted)

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.