Old-Fashioned Cheesecake

1 1/3 cup whole almonds, toasted and ground
3/4 cup crushed vanilla waffers
1/3 cup butter, melted
3 (8 oz.) packages cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
2 teaspoons vanilla
3/4 teaspoon grated lemon peel

Topping:
2 cups (16 oz.) sour cream
3 Tbsp sugar
1 tsp. vanilla
assorted fruit (optional)

Combine almonds and waffer crumbs; stir in butter. Press into the bottom and 2 inches up the sides of an ungreased 9 inch springform pan. Bake for 5 mins. and cool.
In a seperate bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon peel just until blended. Pour into crust. Place pan on baking sheet. Bake @ 350 for 40-45 minutes or until the center is almost set.
Combine the sourcream, sugar and vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on wire rack for 10 minutes. Carefully run a knife around the edges of the pan to loosen; cool for 1 hour longer. Cover and chill overnight. Remove sides of the pan. Top with fresh fruit, regrigerate leftovers. Yeilds 12 servings
I got this recipe from the Taste of Homes Magazine.