1 1/2 c. finely crushed vanilla wafer crumbs
1/2 c. chopped pecans
1/2 tsp. grated lemon rind
2/3 c. chopped almonds, blanched
1 1/4 c. sugar
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese
3 eggs
3/4 tsp. almond extract
2 c. sour cream
1/3 c. sliced almonds

Combine wafer crumbs, 2 tablespoons sugar, pecans, lemon rind, and melted butter. Press into the bottom greased 8" springform pan. Refrigerate.

Cream cheese and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in 1/2 teaspoon extract and chopped almonds. Pour into chilled crust. Bake at 375 degrees for 45 minutes. Cool 30 minutes.

Meanwhile, blend sour cream, remaining 2 tablespoons sugar and 1/4 teaspoon almond extract. Spread over cooled filling. Bake for another 10 minutes. Sprinkle with almonds and cool. Refrigerate overnight before serving.