Peach-Raspberry Tart

Combine graham cracker crumbs, butter, almonds, and cinnamon in a bowl. Mix until evenly moistened; press into the bottom and partway up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.

Pour water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until the granules are completely dissolved, about 3 minutes. Remove from heat.

Beat cream cheese with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in sour cream, whipping cream, and lemon zest. Add gelatin; mix well. Pour into the prepared crust. Refrigerate until set, 3 to 4 hours.

Remove from the springform pan and place on a serving plate. Decorate with sliced peaches and raspberries.