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

FILLING:

4 (8 oz.) pkgs. cream cheese, room temp.
1 c. sugar
2 eggs, lightly beaten
1 tsp. vanilla
1 tsp. almond

TOP:

2 c. sour cream
3/4 c. sugar
3/4 tsp. almond
1/2 tsp. fresh lemon juice

Prepare crust and bake in 10 inch springform pan at 350 for 5 minutes. Cool.

Beat filling ingredients at low speed in large bowl until smooth. Pour into crust. Bake at 350 about 30 minutes or until firm and set. Maintain 350 temperature.

Combine top ingredients in medium bowl. Blend well. Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of edge. Bake 8 minutes. Cool completely, about 2 hours. Refrigerate overnight. Just before serving, remove from pan. Keeps for 1 week in refrigerator. Ground nuts may also be added to the crust ingredients.