2 (8 oz.) pkgs. cream cheese
3 eggs
2/3 c. sugar
1/8 tsp. almond extract
2 c. dairy sour cream
3 tbsp. sugar
1 tsp. vanilla

Beat cream cheese until light and creamy. Add eggs, one at a time, beating thoroughly after each addition. Add the 2/3 cup sugar and almond extract. Beat until smooth and lemon colored, about 5 minutes. Pour into greased 9" pie plate. Bake at 325 degrees for 50 minutes. Cool 20 minutes.

Beat together sour cream, 3 tablespoons sugar and vanilla. Spoon over top of cheesecake. Return to oven and bake 15 minutes. Serve with fresh fruit. Refrigerate leftovers.