Almond Cheesecake

Crust: 3 c. graham cracker crumbs 1 stick butter, melted 4 T. sugar 1 T. flour Filling: 4 8 oz. pkg. cream cheese, room temp. 1 c. sugar 2 eggs, lightly beaten 1 teaspoon. vanilla extract 1 teaspoon. almond extract Topping: 2 c. sour cream ¾ c. sugar ¾ teaspoon. almond extract 1 teaspoon. fresh lemon juice

For crust: Preheat oven to 350 degrees F. Combine crumbs, melted butter, sugar and flour in med. bowl and mix thoroughly. Pat mixture onto bottom and sides of 9 in. springform pan. Bake 5 minutes. Let cool. For filling: beat cream cheese, 1 c. sugar, eggs, and extracts in food processor until smooth. Pour into crust. Place in oven, bake until firm and set, about 30 minutes. Combine topping ingredients in processor bowl and blend well. Using rubber spatula, spread mixture over cheesecake. Bake 10-15 minutes. Cool completely about 2 hours. Refrigerate overnight. Just before serving remove springform. Set cat on platter to serve.... (I decorate the top w/ almonds...whole or sliced....around the edge and a couple on center)