3 (8 oz.) pkgs. cream cheese at room temp. 1 hour
5 lg. eggs, at room temp. 1 hour
1 c. sugar
1/2 tsp. almond flavoring
1/4 tsp. salt

SOUR CREAM TOPPING:

1 pt. sour cream
4 tbsp. sugar
1 tsp. vanilla

Mix together topping and set aside.

Beat cream cheese until softened. Add sugar, salt, eggs and almond extract. Beat at high speed until thick and lemony (15 minutes). Pour into 9 inch buttered spring form pan and bake at 325 to 350 degrees for 1 hour. Remove from oven and let cool for 20 minutes. If it starts to crack at this point, have your sour cream topping ready and dab a little on each crack.

After the 20 minutes, pour the sour cream mixture over the cake and return to 325 degree oven for 15 minutes. Remove and let cool completely, then top with your favorite fruit topping (Lucky Leaf or Comstock pie fillings) make a great topping or use any combination of fresh fruit.