Crust
1 1/2 cups graham cracker crumbs
1/4 cup finely ground almonds
1/2 tsp. cinnamon
4 T. melted butter
Combine all ingredients and press evenly into the bottom of a 9″ spring form pan. Set aside.
Filling
1 1/2 lbs. (24 oz.) cream cheese, softened
1 pint (16 oz.) sour cream
1 T. cornstarch
3 large eggs
1 cup sugar
1 tsp. vanilla extract
1 T. finely grated lemon zest
1/4 tsp. salt
In a mixer, beat the cream cheese and sour cream until smooth. Add the cornstarch, eggs, sugar, vanilla, lemon zest and salt. Beat for 2 minutes on medium speed. Pour into the prepared spring form pan. Bake in a preheated 425 degree oven for 15 minutes, then reduce heat to 325 degrees and bake an additional 60 minutes. Carefully remove from oven. Cool to room temperature, then refrigerate for at least 8 hours before removing outer rim of pan. Serves 12-16.
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