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

Beat the cheese until light and creamy. Add eggs one at a time, beating thoroughly after each addition. Add 2/3 cup sugar and almond extract. Beat until smooth, thick and lemon colored, about 5 minutes. Pour in pie plate on graham cracker crust. Bake in a slow oven at 325 degrees for 50 minutes. Cool at least 20 minutes.

Meanwhile, beat together sour cream, 3 tablespoons sugar and vanilla. Spoon over cheese cake pie. Return pie to oven and bake 15 minutes. Cool to room temperature before serving. May be garnished with fresh strawberries, raspberries or whatever.