Method:

1. Mix cookie crumbs and almonds in processor and grate fine. Add lemon zest, mix lightly. Melt butter and add. Press about Yz inch of crumb mixture in a 9 by 4 inch springform pan, gradually pushing up sides. Beat cheese and sugar until fluffy. Add yolks one at a time, vanilla, and lemon juice, and beat well. (For a sweeter taste, use less lemon.) 

2. Whip egg whites into peaks and fold into cheese mixture. Pour into crust and level off top. Bake in preheated 180°C oven for 1 hour. Tum off heat, open door carefully, and allow to rest in the oven for 1 hour. Cool on rack. Cover with plastic wrap and refrigerate. 

3. To serve, run a sharp knife around edges before releasing spring. Run a knife under the cake and place on cake server. Place a 3-inch diameter glass in the middle, cut around it to the bottom, and then make ½-inch radial cuts. 

Note: almond toast crumbs may be substituted for cookie crumbs and almonds