Crust
1 cup graham cracker crumbs
1/2 cup slivered almonds, ground finely
1/3 cup sugar
6 tablespoons melted butter
Filling
16 ounces softened cream cheese
1 1/4 cups sugar
2-3 tablespoons grated lemon peel
2 tablespoons lemon juice
15 ounces whole milk ricotta cheese
3 eggs
Garnish
1/2 cup heavy whipping cream, whipped to stiff peaks
16 candied lemon slices, optional
Crust
Heat oven to 350°F. Combine crumbs, almonds and sugar. Stir in butter and press onto bottom and 2 inches up sides of ungreased 9 inch springform pan. Bake 10-15 minutes till light golden brown around edges. Cool 10 minutes in pan on rack.
Filling
Reduce oven temperature to 325°F. Beat cream cheese together with sugar till smooth. Beat in ricotta, lemon peel and lemon juice. Add eggs one at a time, beating just till incorporated. Pour into crust. Bake 1 hour 10 minutes till sides are set and puffed and center still jiggles when pan is gently tapped. Run knife around sides of pan to loosen cake and return to turned off oven. Cool in pan 1 hour in oven with door closed. Chill 4 hours before removing sides to serve. Before serving, spoon a mound of cream on top of each slice and top with candied lemon slice.