Sprinkle reserved crumbs to cover topping. Arrange slivered almonds over the crumbs. Bake for 7 minutes. The next morning open the springform pan and knock off excess crust. I have an nth generation copy of the recipe, but it is the best cheesecake I have tasted.
Precision is required.
Bake at 450 degrees F. for 10-12 minutes. Reduce to 200 degrees F. for 1 hour. Bake on bottom oven rack until crisp and golden, about 15 minutes. Reduce heat to 300. Whisk whole eggs and yolk together and add them to cream cheese mix with the lemon juice.