1 1/4 c. graham wafer crumbs
1/2 c. ground almonds
1/4 c. melted butter

FILLING:

1 (8 oz.) cream cheese, softened
1/2 c. white sugar
1 tbsp. lemon juice
1/2 tsp. almond extract
2 lg. eggs

TOPPING:

1 c. sour cream
2 tbsp. white sugar
1/2 tsp. almond extract

CREME CHANTILLY:

1 c. whipping cream
2 tbsp. sifted icing sugar
1/2 c. toasted almonds

Combine ingredients for crust and press onto the bottom and sides of a 9 inch spring form pan. Bake at 350 degrees for 5 minutes. Beat cream cheese at high for 3 minutes until completely smooth. Gradually add sugar, lemon juice and extract. Add eggs, one at a time, beating smooth after each addition. Bake at 350 degrees for 30 minutes.

Combine ingredients for topping and gently spread over filling. Bake 10 minutes. Whip cream and fold in sugar. Spread over cool cake. Top with almonds.