Categories: Cheesecakes, Family 
      Yield: 1 cake 
  
      1 c  Graham cracker crumbs 
    1/2 c  Almonds, ground 
    1/4 c  Butter, melted 
  1 1/2 lb Cream cheese, 
           -room temperature 
  1 1/4 c  Sugar 
      1 t  Salt 
    1/4 c  Flour, sifted 
      5    Eggs, separated 
      2 T  Lemon juice 
      1 t  Vanilla extract 
    1/2 t  Almond extract 
      1 c  Sour cream 
  
  Mix together the crumbs, nuts, and melted butter.  Pack onto the bottom of 
  a greased 10-inch spring form pan.  Chill 30 minutes. 
   
  Beat together the cheese, 1 cup of the sugar, and the salt.  Add the flour 
  and egg yolks, one at a time, beating until very smooth. Beat in the lemon 
  juice, vanilla, almond extract and sour cream. 
   
  Beat the egg whites until soft peaks form, then gradually beat in the 
  remaining sugar until stiff but not dry; fold into the cheese mixture. 
  Slowly pour into the prepared chilled spring form pan. 
   
  Bake in a preheated 325 degree F. oven 1 1/4 hours.  Open the oven door, 
  turn off the oven, and leave the cake to cool for 1 hour. Remove from oven 
  and finish cooling on a cake rack, then chill at least an hour before 
  removing the sides of the pan. Serves 10 - 12.