Pre heat oven to 350F (180 C). Lightly grease and flour, spray or line with parchment paper an 8 inch (21 cm) square cake pan.
FOR THE BASE
In a small bowl with a fork combine flour, sugar and almonds, add butter and combine just until mixture is crumbly. Place mixture in the prepared cake pan and press down firmly. Bake for 15 minutes. Cool approximately 5 - 10 minutes before adding the filling.
CREAM CHEESE FILLING
While the base is baking make the filling, in a medium bowl beat at medium speed the cream cheese, sugar, eggs, lemon juice and zest together until smooth and creamy, approximately 2 minutes.
Spread the filling evenly on top. Bake again for approximately 20-25 minutes or until set. Remove from the oven and run a knife around the edge of the pan, let cool, then cover with plastic wrap and refrigerate for approximately 2 hours before cutting. Enjoy!
Notes
For room temperature remove from the fridge 60 minutes before using.Gently shake the cheesecake (wear oven mitts it's very hot). If it looks almost set, with only a small centre circle that jiggles slightly, it is done.Keep the bars in the refrigerator until you are ready to serve them. Any leftovers should be stored in an airtight container in a single layer. They will keep for several days in the fridge as long as they properly stored.Freeze them in a freezer safe container, I find it easiest to cut them into squares, place the squares on a cookie sheet and freeze for an hour or 2 until firm, then move to a freezer safe container, and place parchment paper between the layers. They will keep for 2-3 months in the freezer. Thaw the cookies in the fridge, best to remove the layers before thawing.