Crust:
1 cup graham cracker – crumbed
1 cup walnut – crumbed
1 stick butter
Mix together, press in bottom of 10” springform pan.

Filling:
(4) 8 oz pkgs cream cheese (soften)
2 eggs
2 TB lemon juice
1 teas vanilla & almond
1 ½ cup sugar

Soften cream cheese add other ingredients, mix well (Beat with beater if necessary)
Bake 350 for 1 hour, 10 minutes – top will be light brown, and sides pull away from pan.

Remove from oven, set 15 minutes.

Topping:
1 pt (16 oz) sour cream
1/3 cup sugar
1 teas vanilla
Beat smooth, pour over cheesecake.
Put back in oven for 8 minutes.

Refrigerate 2-3 days, (48 hours min)

Top with fruit.