2 (8 oz.) pkg. cream cheese, softened
1 c. sugar
2 tbsp. flour
2 tsp. vanilla
1/4 tsp. almond extract
3 eggs
3 (8 oz.) cartons dairy sour cream
1 recipe Graham Cracker Crust

Prepare crust and press crumb mixture evenly over the bottom and 2 inches up the sides of a 9 inch springform pan. Set aside.

For filling, in a large mixer bowl beat cream cheese, sugar, flour, and almond extract until smooth. Add eggs all at once. Beat with an electric mixer on low speed until blended; don't overbeat. If you overbeat the mixture, it will rise, then fall during baking. Stir in sour cream. Turn into the prepared crust. Bake in a 375 degree oven for 55 minutes or until the center appears slightly set. To test for doneness, gently shake the pan. If the cheese cake is done, a 1 inch wide portion of the center will jiggle slightly upon shaking. This area firms during cooling. Cool on a wire rack for 10 mintues. Using a metal spatula, loosen sides of cheesecake from pan. Cool for 30 minutes more; remove sides of pan, cool for 2 hours more. Cover and chill thoroughly. Cut into wedges; serve with sliced strawberries. Makes 12 servings.