4 pkg (8 oz each) cream cheese
1 c sugar (less 2 TBSP to be used in crust)
1 tsp vanilla extract
2 TBS corn starch
1 c sour cream
1 tsp almond extract
graham cracker crust (or use recipe below)
2 c graham cracker crumbs
1 stick butter, melted
2 TBS sugar (from 2 cups)
Add everything together and press into 9" pie crust, going up the sides. Chill in freezer while you make filling.
Preheat oven to 450 degrees.
Beat cream cheese with sugar, eggs, vanilla and cornstarch. Beat until very smooth.
Add sour cream and almond extract.
Pour into chilled crust.
Bake 10 minutes. Reduce temperature to 200 and bake 45 minutes more.
Turn off oven and leave door slightly ajar while it cools, 2 or 3 hours.
Chill in refrigerator.