FILLING:

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

CRUST:

1 3/4 c. graham cracker crumbs
1 stick (1/4 lb.) butter
1 tsp. cinnamon
1/2 c. chopped walnuts

Beat eggs, add sugar and softened cream cheese. Beat until just mixed. Add salt and extracts and continue beating until very smooth. Stir in sour cream until well blended.

Combine graham cracker crumbs and melted butter and cinnamon (reserve 3 tablespoons of mixture for top of cake) and press mixture on bottom and sides of 8 inch springform pan. Pour in filling and sprinkle reserved crumb mixture on top. Bake at 375 degrees for 45 minutes. (Top of cake should look slightly browned.) Open oven door and let cool inside until just warm. Then refrigerate overnight.