Preheat the oven to 350°F.

Crust first! Melt the butter.

Using a food processor, crumble the ginger snaps into an even consistency.

Combine the butter and ginger cookies crumbs thoroughly.

Evenly distribute the crust mixture into your 9x13 pan. Let the crust come up the sides of the pan a bit.

For the cheesecake, mix the cream cheese, sugar, vanilla extract, and almond extract until smooth.

To the mixing bowl, add the egg and continue mixing until fully combined.

Carefully and evenly spread the cheesecake mixture over the crust.

For the lemon cream layer, mix together the sour cream, sugar, the juice and zest of the (entire) lemon.

Pour the lemon mixture into the pan so that the cheesecake is completely covered.

Let cool completely before serving. It's best after being chilled in the refrigerator overnight!