1 c. graham crackers, rolled fine
1/4 c. butter, melted
1 1/2 c. plus 2 tbsp. sugar
1/4 tsp. cinnamon
2 (12 oz.) pkgs. white cream cheese
4 egg whites
2 1/2 tsp. lemon juice
1/2 tsp. lemon rind
2 c. thick sour cream (fresh)
1/3 c. toasted, shredded, blanched almonds

Mix together graham crackers, melted butter, 1/2 cup sugar, and cinnamon. Line a 9 x 9 x 2 inch square pan with 1/2 graham cracker mix (save the other half to spread over the top).

Cream well the cream cheese until soft. Beat the egg whites until stiff and add 1 cup sugar. Fold the egg whites and sugar mixture into the cream cheese and add the lemon rind and 1 1/2 teaspoons lemon juice; mix together. Pour into the pan lined with graham cracker crumbs. Sprinkle 1/2 cup of graham cracker mix over the top. Bake in a moderate oven (350 degrees) for 25 minutes.

Mix together sour cream, 2 tablespoons sugar, and 1 teaspoon lemon juice. Spread the mixture over the top and sprinkle the toasted, sheared, blanched almonds over the sour cream topping. Bake 5 minutes longer at 475 degrees (very hot oven); chill 2 hours.