DIRECTIONS

1. WHISK together sugar, lemon juice and lemon peel in small saucepan. Whisk in eggs. Add butter. Cook over medium-low heat 7 minutes or until thickened, stirring constantly. Transfer lemon curd into bowl. Press plastic wrap directly onto surface to prevent skin from forming. Cool 30 minutes.
2. HEAT oven to 350°F. Coat a 9-inch deep-dish pie plate with no-stick cooking spray. Stir together crumbs, almonds and lemon peel. Stir in butter. Press mixture onto bottom and sides of pie plate. Bake for 10 to 12 minutes or until set. Cool completely on wire rack.
3. BEAT cream cheese and sugar in medium bowl with electric mixer on medium speed for 2 minutes or until smooth. Add eggs, one at a time, beating on low speed until just blended. Measure ¹/₂ C. prepared lemon curd and set aside. Add remaining lemon curd to cream cheese mixture with sour cream, vanilla and lemon extract. Mix until blended. Pour into prepared crust. Spoon reserved lemon curd by tablespoonfuls over cheesecake filling. Swirl into filling with a sharp knife. Bake 30 to 35 minutes or until center is almost set. Cool completely on wire rack. Cover and refrigerate several hours or overnight.
4. BEAT cream, powdered sugar and remaining ¹/₂ tsp. vanilla in small bowl with electric mixer on medium speed until stiff peaks form. Pipe whipped cream onto pie, along inside edge of crust, creating a decorative border. Garnish with raspberries and lemon slices. Chill until ready to serve.