3 lg. pkgs. cream cheese, softened
1 1/3 c. sugar
4 eggs
1/4 tsp. salt
2 tsp. vanilla extract
1 tsp. almond extract
4 c. sour cream

Preheat oven to 350 degrees.

With a mixer, beat cheese and sugar until smooth and very creamy. Keep beating, adding eggs, one at a time. Still beating, add salt, extracts and sour cream.

Prepare 2 1/2 cups of graham cracker crumbs. Crush with a rolling pin. Make as fine as possible.

Grease a 9" cake spring pan with butter and coat with graham cracker crumbs (save 1/2 cup of crumbs to cover top of cake). Pour batter into pan and cover with remaining crumbs.

Bake at 350 degrees for 1 hour.

Turn off oven and open door. However, do not remove cake from oven. Allow to stand for 25 minutes, then remove to cool. Refrigerate. Serve the following day.