Ingredients
1-1/3 cups whole almonds, toasted and ground3/4 cup crushed vanilla wafers1/3 cup butter, melted3 packages (8 ounces each) cream cheese, softened1 cup sugar3 large eggs, lightly beaten2 teaspoons vanilla extract3/4 teaspoon grated lemon zestTOPPING:2 cups sour cream3 tablespoons sugar1 teaspoon vanilla extractAssorted fresh fruit
Preparation
In a small bowl, combine almonds and wafer crumbs; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon zest just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set.
Combine the sour cream, sugar and vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Top with fresh fruit. Refrigerate leftovers.
