1 3/4 c. fine graham crackers
1/4 c. fine chopped walnuts
1/2 tsp. cinnamon
1/2 c. melted butter

FILLING:

3 eggs, well beaten
2 (8 oz.) pkgs. cream cheese
1 c. sugar
2 tsp. vanilla
3 c. dairy sour cream
1/4 tsp. salt
1/2 tsp. almond extract

GLAZE:

1 pt. (big carton) frozen strawberries or raspberries
1 1/2 tbsp. cornstarch
1/2 c. cold water

Crust: Mix graham crackers, walnuts, cinnamon and butter well. Split in half. Pour each half into 2 deep dish 9 1/2 inch pie plates. Press mixture along the sides and bottom of plates. Set aside.

Filling: Cream 1 cup sugar and cream cheese until smooth. Add salt, vanilla and almond extract. Beat with mixer. Add beaten eggs. Beat with mixer and scrape off sides of bowl until well blended. Add sour cream while beaters are on. Scrape sides. When well blended, pour half of the batter into each pie crust. Bake cheese pie at 375 degrees about 35 minutes or 350 degrees for 50 minutes.

Glaze: Thaw out berries and crush through sieve (to eliminate pulp). Mix cornstarch in 1/2 cup water, pour into berry mix.