1 recipe graham cracker crust (below)
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
2 tbsp. all-purpose flour
2 tsp. vanilla
1/4 tsp. almond extract
3 eggs
3 (8 oz.) dairy sour cream

Prepare graham cracker crust as directed. Set aside.

For filling: In a large bowl beat cream cheese, sugar, flour, vanilla and almond extract just until smooth. Add eggs all at once; beat with electric mixer on low speed just until blended; don't over beat. Stir in sour cream. Turn into the prepared crust.

Bake in a 375 degree oven for 55 minutes or until the center appears slightly set. To test for doneness, gently shake the pan. Cool for 30 minutes or more; remove sides of pan. Cool for 2 hours more. Cover and chill. Serve with your favorite topping.

GRAHAM CRACKER CRUMB CRUST:

(For Sour Cream Cheesecake). In a bowl combine 1 1/2 cups finely crushed graham crackers (21 squares), 4 cups sugar and 1/4 cup finely chopped walnuts. Stir in 1/3 cup butter, melted. Press onto bottom and 2 inches up sides of 9 inch springform pan.