2 c. graham cracker crumbs
1 c. ground toasted almonds
1/4 c. sugar
1 tsp. cinnamon
1/2 c. unsalted butter, melted

FILLING:

2 lb. cream cheese
1 1/2 c. sugar
7-8 eggs
Grated peel & juice of 1-2 lemons
Whipped cream & lemon slices, for garnish

Combine crust ingredients and toss to blend well. Press into bottom and sides of a 10 inch springform pan.

Combine filling ingredients in a food processor and process until evenly blended. (Can also be mixed in a large bowl, but be sure cream cheese is very soft before beating.)

Pour filling into crust and bake at 325-350 degrees for 1 hour, 15 minutes, or until center is set. When cool, decorate with whipped cream if desired and garnish with thin slices of lemon.