30 oz. cream cheese
1 lb. sugar
7 lg. eggs
1 qt. sour cream
1 tbsp. vanilla extract
1 tsp. almond extract
1 springform pan, 10 x 3", slightly greased

Preheat oven to 375 degrees. Have all ingredients at room temperature. Whip the cream cheese and sugar together. Add eggs slowly, one at a time, blend completely. Whip sour cream to a smooth consistency and add to above with vanilla and almond and mix until blended. DO NOT OVERMIX!

Pour mixture into pan and bake in a water bath for approximately 75 to 90 minutes. To check for doneness, shake pan and if cheesecake is firm, it is finished cooking.