CRUST:

Combine 3/4 cup all-purpose flour, 3 tablespoons sugar and 1/2 teaspoon shredded lemon peel. Cut in 6 tablespoons butter. Beat 1 egg yolk and add to dough, then 1/4 teaspoon vanilla. Pat 2/3 of resulting rich dough into 9-inch springform pan, sides removed. Bake 8 minutes in 400 degree oven until golden. Butter sides of pan; attach to bottom. Pat remaining dough onto sides of pan to height of 2 inches.

FILLING:

Soften 2 (8 oz.) packages cream cheese. Sieve 1 pound small curd cream-style cottage cheese (dry as possible) into large mixing bowl. Add cream cheese. Beat on electric mixer at high until creamy. Continuing on high, blend in 1 1/2 cups sugar, then 4 eggs. Reduce speed to low. Add 1/3 cup cornstarch, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla and 1/4 teaspoon almond extract. Beat until blended. Add 1/2 cup melted Mazola butter and 1 pint dairy sour cream. Blend on low. Pour into prepared crust. Bake in slow 325 degree oven about 1 hour, 10 minutes until firm around the edges. Have topping ready.

TOPPING:

12 oz. sour cream
4 tbsp. sugar
1 tsp. vanilla
1/4 tsp. almond extract

Mix thoroughly. Pour topping over cake without removing cake from oven. Then, turn off oven! Let cake stand in oven 2 hours. Remove and cool on wire rack, then chill about 6 hours. Remove sides of pan. 12 really big, really rich servings. May top with fresh or frozen fruit glaze.