3 c. graham cracker crumbs
1/2 c. melted butter
1 tsp. vanilla
3/4 tsp. nutmeg
3 tbsp. sugar

Combine all ingredients. Put into well greased springform pan. (Press well). Chill for 30 minutes.

FILLING:

3 (8 oz.) pkgs. cream cheese
1 c. sugar
3 eggs
1 tbsp. lemon juice
1/2 tsp. vanilla
1/2 tsp. almond extract

Beat cheese and sugar until light and fluffy. Add eggs one at a time. Blend in lemon juice and extract. Pour into the springform pan with graham cracker crust. Bake at 375 degrees for 45 minutes. Remove from the oven and cool at room temperature for 30 minutes.

TOPPING:

2 c. sour cream
3 tbsp. sugar
1 1/2 tsp. vanilla
1 tsp. almond extract

Put on topping. Bake once more at 500 degrees for 10 minutes. Make this the day before you serve it, let it set overnight.