Pecan Cheesecake

1: Melt butter and add lard to it.

2: In another bowl, beat all 3 eggs until fluffy. Add into the butter mixture.

3: Add the remaining ingredients and mix with your hands until it forms into a dough.

4: Spray the bottom of a 9 inch baking pan, press your dough firmly into the bottom of the pan with your fingers, evenly distributing throughout the pan.

5: Bake at 350 degrees for 10 minutes. Remove and allow to cool while making the cheesecake.

6: Blend softened cream cheese and eggs. Add sour cream and blend again.

7: Add powdered sugar sifting in slowly as you blend.

8: Add lemon juice and almond extract and blend until smooth.

9: Pour mixture onto cooled crust in 9” pie pan, filling about 2/3 of the way up.

10: Bake at 350 degrees uncovered for 45-60 minutes. The cheesecake will rise and brown. Bake for another 25 minutes, checking every 10 minutes. The outside should be firm, while the center somewhat soft.

11: Once done, let cool and place in refrigerator to chill and continue to firm.

12: When ready to serve, melt your chocolate chips and drizzle, topping with chopped pecans.

13: Serve & enjoy!