Ingredients for Crust

1-1/4 cup Graham Cracker Crumbs

1/2 cup Brown sugar

3 ounces (1/3 cup) Butter (melted)

1 teaspoon cinnamon

Ingredients for Filling

1 pound Cream Cheese

1 cup sugar

5 eggs

1 teaspoon Almond extract

24 ounce (3 cups) Sour cream

1 Tablespoon vanilla

Ingredients for Topping

20 ounces (2-2/3 cups) Sour Cream

1/2 cup sugar

2 ounces (1/4 cup) *Half & Half

Crust: Mix all crust ingredients. Press firmly into bottom of cheesecake pan. Set aside.

Filling: Mix all ingredients for filling in a mixing bowl. Pour mixture into prepared crust and bake for approximately 1-1/2 hours at 350 degrees. Remove from oven and let cool for approximately 1/2 hour.

Topping: Mix topping ingredients together and pour over top of cheesecake. Bake for an additional 20 minutes. Place in refrigerator to cool . When cold, mark with cheesecake marker for correct portions, which is 12 per cake.

Yields: 12 servings

*Note: Half & Half is an American product that is 1/2 cream and 1/2 milk)

• Historic National Hotel on VirtualCities.com
• 1859 Historic National Hotel Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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