Cheese Cake from Excelsior Restaurant

CRUST
2 C. Grahm Cracker Crumbs
1 C. Butter, melted

FILLING
2 lbs. Softened Cream Cheese
1 C. Sugar
2 Eggs
1/2 tsp. Vanilla Extract
1/2 tsp. Almond Extract

TOPPING
1 Pint Sour Cream
3/4 C. Sugar
1/2 tsp. Almond Extract
1/2 tsp. Lemon Juice

1. Mix graham cracker crumbs and butter together and press into the bottom and sides of a 9" spring form pan.

2. Combine all filling ingredients and mix until smooth. Pour over crust. Place into COLD oven in a shallow pan to catch melting butter and bake at 350 F for 30 minutes. Top will be a very light golden color when finished.

3. While cheese cake is baking, mix topping ingredients until blended and set aside. When cheese cake is done, pour topping gently over the cheese cake and smooth over (an off set knife is perfect use for this). Bake for 5-8 minutes.

Let the cheese cake cool in the refridgerator for at least 5 hours before serving.