3/4 c. fine graham cracker crumbs
2 tbsp. butter
1 1/3 c. sugar
1 1/2 lbs. cream cheese
3 eggs
2 tsp. vanilla extract
2 c. sour cream
1/2 c. toasted slivered, blanched almonds

Have butter, cheese, and eggs at room temperature. Mix crumbs, butter, and 2 tablespoons sugar with hands. Blend well. Press on bottom of 9 inch spring- form pan. Cream cheese well. Slowly beat in 1 cup sugar. Then add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla. Pour into prepared pan. Bake in preheated 350 degree oven for 25-30 minutes or until set. Remove from oven and increase heat to 500 degrees. Mix sour cream, remaining 3 tablespoons sugar, and 1 teaspoon vanilla. Carefully spread on cake. Return to oven and bake for 5 minutes. Cool, then chill. Remove rim of pan and sprinkle top of cake with almonds.