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1
Position rack in center or oven and preheat to 325F.
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2
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of foil.
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3
Finely grind 1/2 cup almonds, cookies, sugar and lemon peel in processor.
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4
Add butter and 1/2 cup almonds.
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5
Process until nuts are chopped and moist clumps form.
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6
Press mixture onto bottom (not sides) of pan.
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7
Bake until crust is golden, about 20 minutes.
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8
Cook.
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9
Maintain oven temperature.
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10
Stir white chocolate in top of double boiler set over simmering water until chocolate melts.
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11
Cool to lukewarm, stirring occasionally.
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12
Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
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13
Gradually beat in sour cream and juice, then melted chocolate, peel, vanilla and cinnamon.
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14
Beat in eggs 1 at a time.
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15
Transfer filling to crust.
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16
Bake until edges of cheesecake puff and crack and center is just set, about 1 hour 15 minutes.
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17
Remove from oven.
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18
Run small knife around sides of cake to loosen.
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19
Remove foil.
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20
Chill cheesecake uncovered overnight.
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21
Combine white chocolate and cream in top of double boiler set over simmering water.
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22
Stir until chocolate melts.
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23
Whisk in grated lemon peel.
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24
Cool to room temperature.
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25
Release pan sides from cake.
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26
Transfer cake to platter.
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27
Pour topping over center of cake, spreading evenly and leaving 1/2-inch border around edge of cake.
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28
Garnish with sliced almonds and white chocolate curls.
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29
Chill until topping is cold.
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30
(Can be made 1 day ahead.
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31
Cover; keep chilled.)
