1 1/2 c. graham cracker crumbs
2 tbsp. sugar
1 tsp. cinnamon
1 tsp. lemon peel
1/2 c. butter, melted
3 (8 oz.) cream cheese, softened
1 c. sugar
4 eggs
1/3 c. Amaretto
1 (8 oz.) sour cream
2 tbsp. sugar
1 tbsp. Amaretto
1/4 c. sliced almonds
Grated chocolate candy bar
1/2 c. whipping cream

Combine graham cracker crumbs, 2 tablespoons sugar, cinnamon and batter. Mix well. Press into bottom and sides of 9-inch springform pan.

Beat cream cheese with electric mixer until fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time. Beat well after each. Add lemon peel, whipping cream and 1/3 cup Amaretto. Beat 3-5 minutes. Pour in pan. Bake at 375 degrees for 45 minutes or until done in center.

Combine sour cream, 2 tablespoons sugar, 1 tablespoons Amaretto. Stir well. Spoon over cake. Bake at 500 degrees for 5 minutes. Let cool. Refrigerate 24 hours. Garnish with almonds and chocolate. Yield: 12 servings.