Excelsior Cheesecake

Filling: 

• 2 lbs. cream cheese (at room temperature) 
• 2 eggs 
• 1 cup sugar 
• 1 tsp. vanilla extract 
• 1 tsp. almond extract 
  

Crust: 

• 2 cups graham cracker crumbs 
  
• 1/2 cup softened butter 
  
• 1/2 cup sugar 

Topping: 

• 2 cups sour cream 
  
• 3/4 cup sugar 
  
• 1 Tbsp. lemon juice 
  
• 1/2 tsp. almond extract 
  

Beat cream cheese, then slowly add remaining ingredients. While this is beating, I prepare the crust and place it in the spring form pan. Pour cream cheese mixture into the pan and place on the center rack in a cold oven. Place a cookie sheet on the bottom rack with water in it and set oven to 350 degrees. Cook for approximately 45 minutes or until set. The cake will look firm and not jiggle. While the cheesecake is cooling, I mix up the topping. Pour topping over the cheesecake after you have allowed it to set a bit and it is not too hot. Bake again for 15 minutes or until the topping is set. 

Refrigerate for at least 2 hours before serving. 

—Submitted by Pam deLeon 

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