INGREDIENTS
spring form pan
3 large pkgs cream cheese
3 eggs
1 1/8 cups sugar
1 1/2 tsp vanilla
1 1/2 tsp almond extract
juice of 1 lemon
DIRECTIONS
Blend and beat at medium speed all the ingredients for 10 minutes. Scrape the sides of bowl often. Pour into graham cracker crust in spring form pan. Bake 45 – 60 minutes at 350 degrees until very light tan color. Let cool 1 hour at room temperature. In a small bowl whip 1 pint of sour cream, 2 Tbsp sugar and 1 tsp vanilla for 5 minutes. Spread on cooled cake and bake 7 minutes at 450 degrees. Chill overnight. Top with canned fruit pie filling. Serves 12.