CRUST:

1 pkg. graham cracker crumbs
1 c. sugar
2 sticks butter, melted

BOTTOM LAYER:

8 (8 oz.) pkgs. cream cheese, room temperature
8 l g. eggs plus 2 yolks
1 1/2 c. granulated sugar
5 tbsp. vanilla
Juice & pulp (no seeds) of 2 fresh lemons
1/2 tsp. almond extract

TOP LAYER:

1 pt. sour cream
1/2 c. sugar
1/2 tsp. vanilla extract

Preheat oven to 325 degrees. Spray vegetable oil in a large spring form pan. Mix crust ingredients together then press into pan on bottom and sides to desired thickness.

Mix cream cheese in blender until very smooth and add rest of ingredients. Gently pour this into the spring form pan and bake on middle shelf of oven for 25 minutes.

Remove and cool on a cake rack. Turn oven up to 425 degrees. After cooling for 20 minutes, mix top layer ingredients together by hand. Gently spoon this on top of cooled cheesecake, then return to oven for 20 to 30 minutes. Remove from oven, set aside to cool. Then chill in refrigerator overnight to be able to remove from spring form pan. Freezes exceptionally well for up to 3 months.