Lion House Cheesecake

Lion House Cheesecake

Crust

1 ½ C. graham cracker crumbs, rolled fine

3 TBSP. sugar

6 TBSP butter

In a Medium bowl thoroughly mix ingredients.  Press Firmly into a 10-inch deep dish pie or springfoam pan, lining bottom and sides; set aside.  Make Filling

Filling

3  8-ounces packages softened cream cheese

1 C. sugar

3 eggs

3/4 teaspoon vanilla

½ tsp. almond Extract (Mike’s addition)

In a large mixer bowl beat cream cheese well.  Add sugar a little at a time; add eggs one at a time; add vanilla.  Combine thoroughly.  Add almond extract.  Pour into crust; fill to within ½ inch of top to allow room for topping.  Bake 55 to 60 min. at 300 degrees.  While cheesecake is baking, prepare topping.

Topping

1 pint sour cream

3 TBSP. sugar

½ teaspoon vanilla

In a small mixer bowl, whip sour cream; add sugar gradually; add vanilla.  Pour over baked cheesecake and bake at 300 degrees for 10 minutes.  Allow to cool.  Refrigerate until ready to serve.  Makes 10 to 12 servings.