2 sticks butter
1/2 c. sugar
1 egg
1/2 tsp. almond
2 c. flour

Roll out 1/4 inches thick, bottom of pan only. Bake at 400 degrees for 15 minutes or until lightly browned. Remove and cool. Fit sides onto pan bottom. Press remaining dough 1/8 inch thick on sides. Seal to bottom.

FILLING:

2 1/2 lb. Philadelphia cream cheese (5 pkg.)
1 1/4 c. sugar
4 1/2 tbsp. flour
4 1/2 eggs
1 c. sour cream

Use large mixing bowl. Cream cheese, sugar, and flour. Add one egg at a time. Add sour cream. Pour into shell. Bake at 450 degrees until cake sets, 25-30 minutes. Remove. Stand on rack 10 minutes. Put bake in oven 400 degrees for 15-20 minutes. Remove. Cool for 50 minutes. Rest 3-4 before serving. Refrigerate. Serve with cherries or strawberries.