Sour Cream Cheesecake with Almond Crust

• 1 cup sweet biscuit crumbs
• 1/4 cup slivered almonds, lightly toasted and finely chopped
• 70g butter, melted
• 750g PHILADELPHIA Block Cream Cheese, softened
• 3/4 cup caster sugar
• 2 tablespoons lemon juice
• 2 teaspoons lemon rind
• 3 eggs, lightly beaten
• 1/2 cup sour cream
• 1 tablespoon flour

Garnish

• 1 cup cream, lightly whipped
• 75g flaked almonds, toasted
• cocoa and icing sugar, for garnish

1. MIX biscuit crumbs, almonds and butter and press into a greased and lined 22cm spring form pan. Chill.
2. BEAT PHILLY, sugar, lemon juice, and rind until smooth. Add eggs, sour cream and flour, beat until combined.
3. POUR mixture into prepared crust, bake at 160°C for 1 hour. Cool in the oven, refrigerate for 4 hours.