CRUST:

1 1/2 c. graham cracker crumbs
4 tbsp. almonds or walnuts, ground
2 tbsp. sugar
1 tsp. lemon peel, ground
1/2 c. butter, melted

FILLING:

1 1/2 lbs. cream cheese, softened
1 c. sugar
1 tsp. vanilla
3 tsp. lemon juice
1 tsp. lemon rind
4 eggs

TOPPING:

1 pt. sour cream, ice-cold
1/2 c. sugar
1/2 tsp. vanilla
Cinnamon

Combine crumbs, nuts, sugar and lemon peel; stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring form pan. Bake at 350 degrees for 10 minutes. In large bowl, beat cheese until creamy. At medium speed, add sugar gradually, then vanilla, lemon juice and rind; blend well. Add eggs, one at a time, and beat at medium speed for 10 minutes until fluffy. Pour into pan. Bake at 350 degrees for 35 minutes. Turn off heat and cool for 30 minutes in oven with door open.

Combine sour cream, sugar and vanilla and whip for 10 minutes until foamy. Spoon over top of cake. Bake at 250 degrees for 10 minutes. Sprinkle with cinnamon. Cool. Wrap and freeze. (To serve without freezing, refrigerate for 2 hours or more before unmolding.) Serving day: Remove from spring form pan and thaw in refrigerator for 4 or 5 hours. Serves 14 to 16.

Must do ahead. Preparation: 35 minutes. Baking: 45 minutes.