CRUST:

1 c. finely crushed chocolate wafers
1/4 c. melted butter

FILLING:

1 (8 oz.) cream cheese
1/2 c. sugar
2 tsp. almond extract
1/2 tsp. vanilla
Dash of salt
2 eggs

TOPPING:

1 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Combine crumbs and butter and press into 8 inch round cake pan (try to press it up the sides).

Soften cream cheese, add all filling ingredients except eggs and beat well. Then add eggs one at a time, beating well after each addition. Pour into crust. Bake at 325 degrees for 25 to 30 minutes. Remove from oven, top with sour cream mixture and bake 10 minutes more.

Cool and chill several hours in refrigerator. If desired, drizzle with fudge ice cream topping and garnish each piece with one fresh strawberry or raspberry.