Preheat oven to 350 degrees.

CRUST:

1/4 c. light salted butter
2 c. very finely ground crumbs from Nabisco Cinnamon Crisps
1/4 c. sugar

Melt butter over very low heat. Combine butter with crumbs and sugar. press mixture over bottom and up sides of an ungreased 10 inch springform pan.

FILLING:

2 lb. (4, 8 oz. pkg.) cream cheese
1 1/2 c. sugar
1 1/2 tbsp. fresh lime juice
Pinch of salt
4 lg. eggs

In mixer combine cream cheese and sugar and beat for 2 minutes, or until soft. Add lime juice, salt and blend thoroughly. Add the eggs, one at a time, keeping the mixer on the lowest speed, mix just until each egg has been incorporated into the batter. Pour filling into the crust and bake in the preheated oven for 45 minutes. Remove from oven and let stand on a counter for 10 minutes. If ingredients are not at room temperature, add 5 minutes to baking time.

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tsp. almond extract

Combine sour cream, sugar and almond extract. Spread evenly over top of baked filling and return to the 350 degree oven for 10 minutes. Remove from oven and place in refrigerator to cool immediately. This prevents cracks from forming in the cake.