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Sour Cream Cheesecake
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Crust:
1-3/4 cups graham cracker crumbs
1/2 teaspoon cinnamon
1/2 cup butter or margarine, melted
Filling:
3 eggs
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
20 ounces cream cheese, softened
3 cups sour cream
Fruit topping:
21 ounces canned cherry pie filling
2 teaspoons lemon juice
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Mix crumbs, cinnamon and butter. Press into 8 or 9 inch springform pan, covering bottom and sides evenly.
For the filling, beat the eggs well. Add sugar, salt, vanilla and almond extracts, and cream cheese. Beat until smooth. Blend in the sour cream. Pour into the prepared pan.
Bake in preheated 375 degree oven for 40 to 50 minutes.
The center will be slightly soft when done. Remove and cool before adding the topping. Combine the topping ingredients, mixing well. Spread evenly over cooled cheesecake.
Chill before serving.
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