1/3 cups crumbs
cup sugar
1 stick ( cup unsalted butter or margarine, melted

Combine the ingredients and press the mixture onto the sides and bottom of a 9-inch spring-form pan, reserving some of the crumbs for the top of the cake. Set aside.



2 Pounds cream cheese
4 large eggs, well beaten
1 cup sugar
1 tablespoon lemon juice
teaspoon salt


Preheat the oven to 375 deg F. In the large bowl of an electric mixer, cream the cheese. In another bowl, with clean beaters, beat the eggs and the sugar until very thick and lemon-colored. Add the beaten eggs to the cheese along with the lemon juice and salt. Beat very well, at least 10 minutes at medium speed. Pour into the prepared spring-form pan and place in the oven.

2 cups sour cream
cup sugar
1 teaspoon vanilla extract
teaspoon almond extract


While the cake is baking, prepare the topping. Blend the sour cream with the cup of sugar and the vanilla and almond extracts. After 20 minutes, remove the cake from the oven and spread the topping over the partially baked cake. Sprinkle the reserved cracker crumbs over all. Raise the oven heat to 475 deg F and bake for an additional 10 minutes. Remove from the oven and let cool. Refrigerate for several hours before serving.
Variation:  If desired, a fruit glaze may be added over the sour cream topping.