Servings: 8

Step One: subheading: Step One:
3 8-ounce packages of cream cheese 3 8-ounce packages of cream cheese
3 eggs 3 eggs
1⅛ cups granulated sugar 1⅛ cups granulated sugar
1½ teaspoons almond extract 1½ teaspoons almond extract
1½ teaspoons vanilla 1½ teaspoons vanilla
Step Two: subheading: Step Two:
2 cups graham cracker crumbs 2 cups graham cracker crumbs
¼ cup sugar ¼ cup sugar
½ cup melted butter ½ cup melted butter
Step Three: subheading: Step Three:
1 pint sour cream 1 pint sour cream
3 Tablespoon sugar 3 Tablespoon sugar
1 teaspoon vanilla 1 teaspoon vanilla

Preheat over to 325°F.
Step One: subheading: Step One:
Allow cream cheese to warm to room temperature.
Dump cream cheese, eggs, sugar, almond extract, and vanilla into large mixing bowl.
Beat at medium speed using an electric mixer for 10 full minutes, taking care to scrape bottom and sides of bowl at intervals.
If mixture is not complete smooth after 10 minutes, beat more.
Step Two: subheading: Step Two:
Mix graham cracker crumbs, sugar, and melted butter together and line a 9 inch pie pan or springform pan.
Pour mix from step one into graham crack crust. Bake for 45 minutes to an hour.
Take cake out and let it cool thoroughly - at least 2 hours.
Step Three: subheading: Step Three:
Preheat over to 450°F.
Beat sour cream, sugar, and vanilla together for 7 minutes.
Pour on top of cooled cake and bake again for 7 to 10 minutes.
Cool cake and either refrigerate overnight or freeze and serve anytime.