Preheat Oven to 325 degrees

Arrange a rack in the oven to the lowest level away from the upper heat.

Butter a 9-inch springform pan.

Wrap the outside of the pan with two layers of aluminum foil . . . do not overlap the foil into the inside of the springform pan.

To Make The Crust

In a mini food processor, finely grind the raspberry-flavored almonds.

Add the graham crackers and finely grind them in to blend.

Add sugar.

Add melted butter and blend well.

Press the almond mixture onto the bottom of the buttered springform pan while pressing a slightly higher amount of almond crumb mixtures up along the sides of the pan.

Bake in the oven for 15 minutes.

Remove from the oven and set aside to cool.

To Make The Cheese Filling

In a large mixing bowl, using a hand-held mixer, blend the ricotta cheese, mascarpone cheese, and sugar together.

Once mixed, add the eggs, one at a time, mixing after each egg is added.

Add the egg yolks, one at a time, mixing after each egg yolk is added.

Add the vanilla extract, lemon juice and lemon zest.

Mix everything together for about 30 seconds.

Pour the cheese mixture into the springform pan on top of the raspberry almond crust.

Bake in a 325 degree (F) oven on the lowest rack for 1 hour and 45 minutes.

Check to see if the top of the cheesecake begins to darken; if so, place a baking sheet on a rack above it to protect the cheesecake from the heat above.

Check to see if the top of the cheesecake begins to darken; if so, place a baking sheet on a rack above it to protect the cheesecake from the heat above.

Check, double-check, and check again if the cheesecake is done. If it is 'wiggly' or 'jiggly', I recommend baking it longer, even if the cheesecake cracks.

Turn off the oven and allow the cheesecake to rest and cool for 1 hour with the oven door cracked slightly.

Place in the refrigerator for a minimum of 3 hours; even better, allow the cake to chill overnight.

Garnish with fresh raspberries, blueberries, or strawberries.

Add or pass fresh whipped cream.