2 (8 oz.) pkgs. cream cheese, soft
1/8 tsp. almond extract
3 lg. eggs
2/3 c. sugar
3 tbsp. sugar
1 tsp. vanilla
1 c. commercial sour cream

Beat cream cheese and almond extract until fluffy. Beat in eggs well, one at a time. Gradually and thoroughly beat in 2/3 cups sugar. Pour into an oiled 9" pie plate. Bake in preheated 350 degree oven for 50 minutes; cool about 20 minutes. Center will sink. Beat together the sour cream, 3 tablespoons of sugar and vanilla and spoon over the cake. Return to 325 degrees for 15 minutes. Cool then chill. Can be frozen for weeks with excellent results.