In a medium bowl, stir together crumbs, almonds, butter and sugar. Press onto the bottom of a 13x9-inch baking pan. Bake 10 minutes; cool.
MAKE THE LEMON CHEESECAKE:
In a large bowl, add the cream cheese. Use an electric hand mixer to gradually mix in the lemonade concentrate at low speed with an electric mixer until well-blended with the cream cheese. Add the sour cream and pudding mix; beat 1 minute.
Use a rubber spatula to fold in the whipped topping and pour the mixture over the baked crust.