Instructions for Lemon Cheesecake:

Crust:

• Prepare a 9-inch springform pan by lining the bottom with parchment paper. Preheat to oven to 325. Using a food processor pulse the graham crackers until only crumbs remain. Add in the sugar and pulse to combine. Pour in the melted butter and pulse until all the crumbs are moist. Pour the mixture into the prepared springform pan and press it firmly to the bottom and slightly up the sides. Bake for 12 minutes. Remove from the oven and allow to cool.

Cheesecake filling:

• Reduce oven temperature to 300. Place a glass 9x13 pan half filled with water on the bottom rack.
• In the bowl of a stand mixer fitted with the beater attachment, blend the cream cheese until smooth and no lumps remain. Scrape the sides of the bowl several times. Switch to the standard beater and mix in the sugar, flour, lemon juice and zest. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the vanilla and lemon extracts. Beat on low speed until just combined. Pour the filling into the pan over the crust. Gently drop the cheesecake on the counter a few times to release any air bubbles.
• Place the springform pan into a half sheet pan or onto a cookie sheet. Place the cake on the pan into the oven. Bake for 65 minutes, turning halfway through. Cake is done when the sides are firm and the middle still has a slight wobble. Turn off the heat and leave cheesecake in oven with door slightly open for 30 minutes. Remove cheesecake from oven and allow to completely cool. When the cheesecake has cooled, cover with foil and place the refrigerator overnight.

Whipping Cream:

• Add heavy whipping cream, powdered sugar and almond extract to mixing bowl and whip until stiff peaks form. About 5 minutes.
• Remove cheesecake from springform pan, then top with whipped cream.
• Store in refrigerator until ready to serve. Remove from fridge 1 hour prior to serving and slice with a warm knife.