1Empty cheesecake filling in bowl with almond, zest & sugar. Mix well. Line cookie sheet with wax paper. Make small balls (size of cherry tomatoes).
2Line up on cookie sheet. Freeze for 3-4 hours.
3When cheesecake almost ready to be taken out of freezer. Put graham cracker crumbs in large bowl.
Prepare batter. Combine egg, milk and oil in cup, wisk together. In another bowl combine flour, baking soda, and salt. Wisk the wet ingredients into the dry.
4Roll chilled cheesecake balls in graham crackers til all coated. One by one dip balls in batter and gently drop in 375 degree heated oil. Cook only til outside is light golden brown, turning, about 30 seconds to one min.
5Remove with slotted spoon onto paper bag or towels top with powdered sugar or cinnamon sugar! Also nice served with fruit sauce!