Mix 1 3/4 cup fine graham cracker crumbs with 1/4 cup finely chopped walnuts, 1/2 teaspoon cinnamon, 1/2 cup melted butter. Press on bottom and sides of 9 inch pan.

Combine 3 well beaten eggs, two 8 oz. package Philadephia cream cheese, softened, 1 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla and 1/2 teaspoon almond extract. Beat well until smooth. Blend in 2 cups sour cream. Pour into crumb crust. Bake at 375 degrees about 35 minutes until set. Cool. Chill 4 or 5 hours.

TOPPING: STRAWBERRY GLAZE:

2 c. fresh berries
1 c. water
1 c. sugar

Crush berries, add water and cook 2 minutes. Sieve and mix 1 1/2 tablespoon cornstarch to 1/2 to 3/4 cup sugar. Stir into berries. Bring to a boil, stirring constantly. Cook until clear. Cool to room temperature. Place remaining berries atop cheesecake. Pour glaze over and chill about 2 hours.