1 lb. cream cheese
3 eggs
2/3 c. sugar
1/2 tsp. almond extract
Topping: 1 c. sour cream
3 tbsp. sugar
1 tsp. vanilla
Slivered almonds

Beat cheese and sugar until creamy. Add almond extract and eggs, one at a time. Beat until thick and lemon colored. Pour into 9 inch pie plate. Bake at 350 degrees for 35 minutes. Cool 20 minutes. Cake will be raised initially and will fall to form an indentation for topping. While cake is cooling, beat the sour cream, sugar, and vanilla. Pour topping into the top of the cake. Return to 375 degree oven and bake 10 minutes more. Cool and sprinkle with slivered almonds. Sneak away to a private place and eat the entire cheesecake. Feel GUILTY now.