4 (8 oz.) pkg. cream cheese
8 eggs
1 1/4 c. sugar
1 tbsp. vanilla or almond extract

TOPPING:

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

Preheat oven to 350 degrees. Soften the cream cheese in blender, beat in sugar. Beat in eggs, one at a time. Add flavor extract, blend well. Pour batter into buttered 10 inch springform pan, and bake for approximately 40 mintues or until lightly browned.

When cake is cool, spread with topping made from a mix of the sour cream, sugar and vanilla. Bake again at 425 degrees for 15 minutes. Keep refrigerated.