CRUST:

1/4 lb. butter
2 c. ground crumbs (Nabisco Cinnamon crisps)
1/4 c. sugar

FILLING:

4 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
1 1/2 tbsp. lime juice
4 eggs
Pinch of salt

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tsp. almond extract

Preheat oven to 350 degrees.

CRUST: Melt butter, combine butter with crumbs and sugar until well blended. Press mixture into a 10 inch ungreased spring form or pie pan.

FILLING: Combine cream cheese and sugar in mixer and beat for 2 minutes or until soft. Add lime juice, salt and blend thoroughly. Add eggs one at a time keeping the mixture on the lowest speed. Mix just until each egg has been incorporated into batter. Pour filling into crust and bake in preheated oven for 45 minutes. Remove from oven. Let stand 10 minutes.

TOPPING: All ingredients should be room temperature. Combine sour cream, sugar and almond extract in a bowl. Spread over top of baked filling and return to the 350 degree oven for 10 minutes. Refrigerate to cool immediately. This prevents cracks from forming.