1/4 c. butter (1/2 stick)
1/3 c. firmly packed brown sugar
1 1/4 c. fine graham cracker crumbs
1 lb. cream cheese (2 pkgs.)
1 1/4 c. granulated sugar
5 eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 1/2 c. sour cream
1 (9 inch) spring form pan

Have butter, cheese, and eggs at room temperature. Mix crumbs, brown sugar, and butter with hands until well blended. Press crumbs into 9 inch spring form pan, evenly. Preheat oven to 350 degrees. Bake crumbs for 10 minutes.

Cream the cheese. Gradually beat in 3/4 cup of the granulated sugar (1/4 at a time). Add eggs, one at a time, beating after each addition. Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract to mixture and mix. Pour mixture into spring form pan. Bake in oven for 35 minutes or until set at 350 degrees. After 35 minutes, remove cake from oven. Increase oven temperature to 500 degrees.

Mix together sour cream, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Pour on top of cake and return to oven at 500 degrees for 5 minutes. After 5 minutes, remove from oven and allow to cool before refrigerating.