Recipe - Company Cheesecake

1 Stick (One fourth pound) butter or
margarine
1 Three fourths cup Graham cracker crumbs
One fourth cup Chopped pecans or walnuts
One half teaspoon Ground cinnamon
3 lg Eggs
2 pack (8ounce) cream cheese,
softened
1 1/8 cup Granulated sugar, divided
2 One half teaspoon Pure vanilla extract,
divided
One half teaspoon Almond extract
2 pt (4 cups) dairy sour cream,
divided

This is a very simple cheesecake recipe that everyone loves. My mother has
been making it for as long as I can remember, and folks always want the
recipe. It seems to be infallible, and the sour cream topping will hide any
cracks. I hope you'll emjoy it, too.

1. The day before you intend to serve this, preheat oven to
350 degrees F.

2. Melt butter in mediumsized saucepan.

3. Add graham cracker crumbs, nuts, and cinnamon. Stir with wooden spoon
until thoroughly combined.

4. Set aside approximately 1 teaspoon of the crumb mixture. Press remaining
crumbs onto bottom and sides of a springform pan.

5. Break eggs into large mixing bowl. Beat with electric mixer or wire
whisk.

6. Add cream cheese, 1 cup of the granulated sugar, 2 teaspoons of the
vanilla, and almond extract. Beat until smooth.

7. Blend in 3 cups of the sour cream.

8. Pour into crumb crust.

9. Bake until just set (approximately 35 minutes). Do not worry if it
cracks. Cool.

10. Refrigerate for at least 5 hours before serving (preferably overnight).

11. An hour or so before serving, combine reserved 1 cup sour cream, 2
tablespoons of the sugar, and One half teaspoon of the vanilla. Spoon over top
and sides of cheesecake.

12. Sprinkle reserved crumbs over sour cream topping. Posted to EATL
Digest 12 Mar 97 by Teasel teasel@JUNO.COM on Mar 12, 1997