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

Beat cream cheese until light and creamy. Add eggs, one at a time, beating thoroughly after each addition. Add 2/3 cup of sugar and the almond extract. Beat until smooth and lemon colored, about 5 minutes.

Pour into greased 9 inch pie plate. Bake at 325 degrees for 50 minutes. Cool 20 minutes.

Beat together sour cream, 3 tablespoons sugar and vanilla. Spoon over top of cheese cake. Return to oven for 15 minutes. Cool to room temperature.