CRUST:

1 1/2 c. cracker crumbs (graham)
1/4 c. sugar
1/4 c. butter (1/2 stick) or butter
Pinch of salt

Mix and press into spring-form pan. Refrigerate for about an hour or bake 8 minutes.

FILLING:

1 c. heavy cream, whip and refrigerate
3 (8 oz.) pkgs. Philadelphia cream cheese
3 eggs
1 c. sugar
1 tsp. lemon or orange extract
1 tsp. almond extract
2 tbsp. cornstarch

In large mixing bowl, beat softened cream cheese. Add sugar, eggs, and dry ingredients. Add extract. Fold in whipped cream. Bake at 350 degrees for 1 hour. Leave in oven with door open until cake is cooled. Spoon your favorite fruit on top after completely cooled, if desired.