1 1/2 c. graham cracker crumbs
1/3 c. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 (16 oz.) can ready-to-spread vanilla frosting
1 tbsp. lemon juice
1 tbsp. lemon peel, grated
3 c. non-dairy whip topping, thawed
Raspberries, sliced almonds

Stir together crumbs, butter and sugar in small bowl and press on bottom and side of 9-inch pie plate and chill.

Beat frosting, cream cheese, juice and peeling in large mixing bowl at medium speed with mixer until well blended. fold in whipped topping and pour over crust. Chill until firm. Arrange raspberries and almonds on top of cheesecake.