MAKES 8-10 SERVINGS Heralded as one of the best cheesecakes around. This family favorite has been passed down from Betty's mother. Don't forget to have a spring form pan handy, cause your going to need it. The Crust 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup chopped almonds 1/4 cup butter, melted 1/4 teaspoon salt 1. Grease a 10 1/2 inch spring form pan 2. Combine all ingredients and press mixture evenly into pan. 3. Chill while making cheese cake filling. Filling 1 1/2 lb. cream cheese, softened 1 1/4 cup sugar 1 teaspoon salt 1/4 cup flour 5 eggs, separated 2 1/2 tablespoons lemon juice and lemon zest 1 teaspoons vanilla 1/4 teaspoon nutmeg 1/2 teaspoon almond extract 1 cup sour cream 1. Preheat oven to 325. 2. Combine cream cheese, 1 cup sugar, and salt. Mix well. 3. Add flour and egg yolks. Beat thoroughly. 4. Mix in lemon juice, nutmeg, vanilla, almond extract, and sour cream. 5. Beat egg whites with remaining sugar until light stiff peaks form (do not over beat!) Fold into cheese mixture. 6. Pour mixture into the chilled piecrust and bake 1 hour 15 min. Let cool on rack, then refrigerate until well chilled before attempting to remove outer rim of pan. 7. Serve plain or top with fruit.