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1
To make crust: Lightly grease 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together. Press dough into prepared pan to line bottom and 2 inches up sides. Refrigerate 1 hour.
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2
Preheat oven to 400*F. Bake crust 8 minutes or just until golden. Place on wire rack; let stand until cool.
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3
Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth.
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4
Beat in lemon zest. At medium speed, beat in eggs and yolks, one at a time, beating just until blended after each addition.
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5
At low speed, beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven temperature to 500*F. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200*F.
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6
Bake cheesecake 1 hour longer, covering loosely with foil if top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon.
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7
Place cake on cooling rack. Let stand until room temperature. Cover; chill 6 hours or overnight. To serve, run a knife around edges of pan to loosen cake. Remove pan side. Place cake on serving dish. Garnish with berries. Before cutting each slice, dip knife in cold water.
