24 oz. cream cheese
6 eggs
1 c. sugar
1/2 tsp. salt
1 tsp. almond extract
1 pt. commercial sour cream
1 tsp. vanilla
9 inch spring form pan greased with butter and lined with graham cracker crumbs

Have all ingredients at room temperature. Break eggs into mixer bowl and beat until fluffy. Add sugar and beat until blended. Cut cream cheese into small pieces and add to mixture. Beat until lemon colored and thick, add almond extract and salt and beat for about 20 minutes. Bake at 325 degrees for 1 hour and 15 minutes or until center is set. When cheese cake is ready take out of oven (leave oven on, and allow cake to cool for 20 minutes). While this is cooling, mix the commercial sour cream with 2 tablespoons of vanilla and after cake has cooled 20 minutes, spread mixture on top of cake and return to oven for 15 minutes more baking. Don't worry when you take the first part out to cool, for it will fall about 1/3. This can also be used with a cherry glaze or pineapple sauce, or strawberry glaze or shredded chocolate (bitter sweet).