2 (8 oz.) pkgs. cream cheese
4 eggs
1 c. sugar
Dash salt
1 tsp. vanilla
1 pt. sour cream
1/2 c. sugar
1/2 tsp. almond extract

Beat cream cheese with electric mixer until fluffy. Add eggs, one at a time, beating thoroughly. Blend in 1 cup sugar, salt and vanilla. Pour mixture into a thoroughly greased Pyrex pie plate. Bake 45 minutes in a 250 degree oven. Cool. Top with sour cream, to which 1/2 cup sugar and almond extract has been added. Return to oven and bake an additional 15 minutes. Put in refrigerator well covered overnight or for 5 to 6 hours.