This recipe was adapted from the original Marty's Cheesecake for Kathy and John's wedding. Draining the liquid from the sour cream makes the cheesecake a little creamier and allows it to freeze well.

Cheesecake

• 4 eggs
• 1 c. sugar
• 1 tsp. almond extract
• 2 tsp. Vanilla (2 tsp)
• 2 (8 oz.) cream cheese, softened
• 2 pt. sour cream, drain each pt. until 1/2 c. liquid is drained

Graham Cracker Crust

1. Beat eggs with 1/2 cup sugar for 8 minutes Add 1/2 cup sugar.
2. In separate bowl, beat cream cheese with remaining sugar until light.
3. Add to egg mixture with extracts.
4. Beat until smooth. Add sour cream and beat thoroughly.
5. Butter sides of spring-form pan, line bottom with graham cracker crust and pour in batter.
6. Bake at 325 for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
7. Turn off over and let cool without opening oven.
8. Remove from oven and run metal knife around rim of pan to loosen cake.
9. Refrigerate in pan overnight without covering.