Crust:

1/4 lb. butter
2 c. cinnamon graham crackers, crushed
1/4 c. sugar

Filling:

4 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sugar
1 1/2 tsp. lime juice
pinch of salt
4 lg. eggs

Topping:

1 (16 oz.) ctn. sour cream (2 c.)
1/4 c. sugar
1/2 tsp. almond extract

Crust Instructions: Melt butter. Mix with cracker crumbs and sugar. Press mixture over bottom and sides of a 10 1/4" Spring Form pan.

Filling Instructions: Combine cream cheese and sugar. Beat until soft. Add lime juice and salt. Mix. Add eggs, one at a time, with mixer on lowest speed. Mix just until each egg has been incorporated into the batter. Pour over crust.

Bake at 350°F (45 minutes, if ingredients were room temperature; 50 minutes if straight from refrigerator).

Topping Instructions: Combine with spatula. Pour over filling.

Bake at 350°F for 10 minutes. Refrigerate immediately.

Serve with cherries, if desired. Best if allowed to chill several hours, or overnight, for best flavor.

Submitted by: Terri G. Hutchinson