Meritt's Almond Cheesecake
1-1/2 cups graham cracker crumbs
4 to 5 tablespoons melted butter
2-1/2 pkgs. (8 oz. each) cream cheese, room temperature
1/2 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
optional sliced almonds
Add the melted butter to the crumbs and press into a springform pan and a little up the sides.
Combine the cream cheese and sugar and extracts. When blended, add the eggs. Mix on high speed for approximately 3-4 minutes until completely smooth, scraping down the sides of the bowl often.
Pour into your crust. Smooth. Bake at 300ºF for 45 minutes.
Combine the sour cream, sugar and extract. Spread over the cheesecake and return to the oven to bake 12 minutes. (You can sprinkle thinly sliced almonds on at this point before baking or leave plain white).
Remove cheesecake and let it set at room temperature to cool then place in the freezer overnight or at the very least, chill over night. I remove the pan sides right before serving.