Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). In a large mixing bowl, combine the almond flour, all-purpose flour, and powdered sugar.

Add the softened butter and use your hands to work it into the dry ingredients until it resembles breadcrumbs. Next, incorporate the egg and vanilla extract, mixing until a dough forms.

Press the dough into the bottom of a greased 9-inch springform pan, making sure it is evenly distributed. Bake in the oven for about 15 minutes, or until golden brown. Remove from the oven and allow it to cool.

In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix until combined.

Add in the sour cream, eggs, lemon juice, and lemon zest. Mix on low speed until just combined, being careful not to overmix, which can create air bubbles.

Once the crust has cooled, pour the cheesecake filling into the prepared crust. Use a spatula to smooth the top for an even finish. Bake in the preheated oven for 50 to 60 minutes until the edges are set and the center is slightly jiggly.

After baking, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. This process helps to prevent cracking.

Allow the cheesecake to cool to room temperature. Once cooled, cover it and refrigerate for at least 4 hours, or overnight for best results. Before serving, you can add whipped cream or fresh fruits on top if desired. Slice and enjoy your delightful New York Style Cheesecake!