CRUST:

2 c. Honey Graham crumbs
1 tsp. cinnamon
1/4 c. sugar
1/3 c. melted butter

Mix all of the above with fork until moist. Press with fingers into 10-inch springform pan. Refrigerate.

FILLING:

1 1/3 c. sugar
6 eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
4 (8 oz.) pkg. cream cheese

Beat all ingredients until smooth. Pour into crumb crust. Bake at 350 degrees for 1 hour. Check for doneness. Cool and put cake into refrigerator for 20 minutes.

TOPPING:

1 pt. sour cream
6 tbsp. sugar
1 tsp. vanilla extract

Mix above ingredients together. Pour onto the cake. Bake at 475 degrees for 5 minutes. Cool to room temperature. Refrigerate for 4 hours or overnight.