3 (8 oz.) pkg. cream cheese
5 eggs
1 c. sugar
1 tsp. salt
3/4 tsp. almond extract

Beat above until smooth, thick and lemon colored. Bake 45 to 50 minutes at 325 degrees in greased and floured 9 inch spring pan. Beat topping ingredients together and put on top after cake has baked 50 minutes. Then bake it 10 more minutes with topping on.

TOPPING:

1/2 pt. sour cream
1/2 tsp. vanilla
2 tbsp. sugar

Blend.

LOW CHOLESTEROL PIE CRUST:

6 tbsp. butter
1 1/2 c. unsifted flour
6 tbsp. ice water

Cut butter into flour. Stir in water, 1 tablespoon at a time. Form into ball and roll out. Makes 2 crusts.