1 1/4 c. graham cracker crumbs
1/4 c. butter, melted
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese, softened
1 (16 oz.) can ready to spread vanilla frosting
1 tbsp. lemon juice
1 tbsp. grated lemon peel
3 c. Cool Whip, thawed
Raspberries, almonds

Stir together, butter and sugar in bowl. Press into bottom and 1/2 up sides of 5 inch springform pan or pie plate, chill.

Beat cream cheese, frosting, juice and peel in large mixing bowl at medium speed until well blended. Fold in whipped topping; pour over crust. Chill until firm. Arrange raspberries and almonds on top of cheesecake. Serves 10.