Ingredients Jump to Instructions ↓

  1. 1 1/2 cups vanilla wafer cookie crumbs

  2. 1 1/4 cups sugar, divided

  3. 1/2 cup chopped pecans

  4. 1/2 tsp. finely grated lemon peel

  5. 1/4 cup margarine, melted

  6. 672 g cream cheese, softened

  7. 3 large eggs

  8. 1 cup sliced almonds, divided

  9. 3/4 tsp. almond extract

  10. 1 cup sour cream

Instructions Jump to Ingredients ↑

  1. 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.


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