Cheesecake Almondine

Stir together vanilla wafer crumbs, 2 cups sugar, pecans and lemon peel. Add melted margarine and stir until ingredients are evenly moistened. Press evenly into the bottom of an 8 inch springform pan. Refrigerate crust while preparing filling. Beat together cream cheese and 1 cup sugar in a large bowl until light and fluffy. Beat in eggs 1 at a time, mixing well after each addition. Stir in 2/3 cup almonds and almond extract. Pour batter into the prepared crust. Bake cheesecake 45 minutes. Transfer cheesecake to a rack and let cool 30 minutes. Meanwhile, stir together sour cream and remaining 2 tbsp. sugar. Spread mixture over cooled filling and bake 10 minutes. Sprinkle top of cheesecake with remaining 1/3 cup almonds. Refrigerate cheesecake overnight.