1/4 lb. lightly salted butter
2 c. finely crushed cinnamon crisp crackers
1/4 c. sugar

FILLING
4 (8 oz.) pkg. cream cheese (softened)
1 1/2 c. sugar
1 1/2 tbsp. fresh lime juice
Pinch of salt
4 lg. eggs (room temperature)

TOPPING:

1 c. sour cream
1/4 c. sugar
1 tsp. almond extract

Preheat oven to 350 degrees.

For crust: Melt butter. Combine butter, sugar, crackers. Press over bottom and up sides of 10 inch springform pan.

For filling: Combine cream cheese and sugar. Beat 2 minutes. Add lime juice and salt. Blend thoroughly. Add eggs one at a time - keeping mixer on lowest speed. Pour filling into crust and bake exactly 45 minutes. Remove from oven and set on counter for 10 minutes.

Combine topping ingredients with rubber spatula. Spread evenly over cheesecake. Put back in oven for exactly 10 more minutes. Afterwards take cheesecake from oven and put directly into the refrigerator. Cool completely.