3/4 c. graham cracker (or cookie) crumbs
1/2 c. finely chopped almonds
1/3 c. softened butter
1/4 c. sugar (2 tbsp. if cookie crumbs are used)

Mix together and put on bottom and halfway up sides of springform pan.

9 INCH PAN:

3 (8 oz.) softened cream cheese
6 eggs
1 1/2 c. granulated sugar
1 (16 oz.) container sour cream
2 tbsp. sifted cornstarch

(Sift corn starch in tea strainer while mixer is going)

1 tbsp. lemon juice (or to taste)
2 tsp. vanilla, or less if more juice is used

10 INCH PAN:

4 (8 oz.) pkg. softened cream cheese
8 eggs
1 3/4 c. granulated sugar
1 (16 oz.) container sour cream
2 tbsp. plus 1 tsp. sifted cornstarch

(Sift cornstarch in tea strainer while mixer is going)

1 1/2 tbsp. lemon juice, or to taste
2 tsp. vanilla, or less if more juice is used

Beat cheese until smooth, slowly beat in the 1 1/2 cup sugar at low speed. Beat eggs, one at a time, beating well. Add cornstarch, mix thoroughly, scraping bowl. Pour into prepared pan. Bake at 325 degrees for 60 minutes or until lightly browned. (An area about the size of a teacup wont' be firm in center). Turn oven off and keep in oven for about 30 minutes. Remove. Cool on wire rack. When thoroughly cool, refrigerate. Cake will rise and settle. Sometimes it will crack. Cover with desired topping.

TOPPING:

Use pie filling to which is added 1/2 teaspoon almond flavoring to each can of cherry pie filling.