Ingredients:

digestive biscuits 2 cups (ground, for base)

almonds followed by a cup (ground, for the base)

butter 12 cup (melted, for the base)

cream cheese 4 cans (for toppings)

sugar one and a third (for cheese)

eggs 5 pieces (for a cheese layer)

flour 1/4 cup (for a cheese layer)

lemon juice 2 tablespoons (for a cheese layer)

vanilla 2 teaspoons (for a cheese topping)

cream three quarters of a cup (for a cheese layer)

Directions:

1. The oven is preheated at 180 C on the middle rack.

2. To make the biscuit layer for the base: Bring a deep bowl and put the biscuit with melted butter and almonds and mix well until the biscuit absorbs the butter.

3. We prepare a mold with a movable base, then pour the biscuit mixture and spread the fingers on the base and extend to the edges of the tray until it reaches the middle of the tray height.

4. Put the tray in the oven and bake for 10 minutes, then remove from the oven without turning off the oven. And leave the biscuit for 5 minutes to cool down.

5. To make the cheese mixture: beat the cheese well using an electric whisk until it becomes creamy, add the eggs gradually, then add the vanilla and mix well, then add the flour, lemon and cream and beat for 30 seconds.

6. Pour the cheese cake mixture on the biscuit, place it in the oven and bake for 50-60 minutes.

7. Take the cake out of the oven, put it in the fridge and cool for 4 hours or overnight, and serve cold.

Bon Appetit!