Almond Cheesecake

Super easy, creamy and delicious. Note: To trim calories, you can use reduced fat (NOT non-fat) cream cheese and sour cream. Best made the day before serving. Equipment needed: 10" springform pan

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• Crust

• 1 1⁄2 cups graham cracker crumbs
• 1⁄4 cup butter, melted
• 2  tablespoons sugar
• 1  tablespoon flour

• Filling

• 24  ounces cream cheese, softened
• 2  eggs, lightly beaten
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract
• 1  cup sugar

• Topping

• 2  cups sour cream
• 1⁄2 teaspoon lemon juice
• 3⁄4 teaspoon  almond extract
• 3⁄4 cup sugar

Directions

1. Preheat oven to 350 degrees.
2. To make crust:.
3. Combine ingredients and spread on bottom of pan. Bake 7 minutes. Cool.
4. To make filling:.
5. Beat all ingredients with an electric mixer until smooth. Pour into crust. Bake until center is set, about 40 minutes.
6. To make topping:.
7. Combine all ingredients. Spread on cheesecake to within 1/2 inch of edge. Bake 8 minutes.
8. Cool on wire rack at room temperature. Refrigerate until well-chilled.