24 graham crackers, crushed (about 3 1/2 c. crumbs)
1/2 c. (1 stick) butter, melted
3 (8 oz.) pkgs. cream cheese, melted
5 eggs
1 c. sugar
1 tsp. vanilla
1 tsp. fresh lemon juice or 1/2 tsp. almond extract

Combine crumbs and butter. Press into bottom and sides of 10 inch springform pan. Chill until set. Beat the rest of the ingredients together for about 3 minutes and pour into crust. Bake at 350 degrees for 20 minutes. Turn oven off and let cake stay in oven another 1 hour. Remove cake from oven and turn oven on to 475 degrees. Mix together 4 cups sour cream, 1 cup sugar and 1 teaspoon vanilla. Spread over cake. Bake until edges begin to bubble, about 10 minutes. Cool in pan on rack. Remove side and chill cheesecake thoroughly before serving.