1 1/2 c. graham cracker crumbs
1/4 c. melted butter
2 tbsp. sugar
1 tsp. flour

FILLING:

4 pkg. (8 oz. each) cream cheese, room temp.
1 c. sugar
2 eggs, slightly beaten
1 tsp. vanilla
1 tsp. almond extract

TOPPING:

2 c. sour cream
3/4 c. sugar
3/4 tsp. almond extract
1/2 tsp. fresh lemon juice
Sliced almonds to garnish

For Crust: Combine crumbs, melted butter, sugar and flour. Pat mixture in bottom and sides of 10 inch springform pan. Bake at 350 degrees for 5 minutes. Cool.

For Filling: Beat cream cheese, 1 cup sugar, eggs, vanilla and almond extract at low speed until smooth. Pour into crust. Bake in 350 degree oven about 35 minutes or until firm.

For Topping: Combine sour cream, 3/4 cup sugar, almond extract and lemon juice, using spatula, spread mixture over cake to within 1/2 inch of edge. Bake 8 minutes. Cool about 2 hours. Refrigerate overnight. Before serving, decorate with sliced almonds around edge of cake.