Crust:
1 pkg Pamela's Gluten Free graham crackers
6 tbsp melted butter
4 tbsp sugar
Filling:
2 packages (8 oz each) cream cheese, softened
1 container (24 oz) sour cream, room temperature
1 cup sugar
3 eggs, room temperature
¼ tsp almond extract
2 tsp vanilla
Crush graham crackers in a plastic bag with a rolling pin, or in a food processor. Mix with melted butter and sugar. Press into a 10” greased spring pan. Bake at 375 degrees for 5 minutes.
While crust is baking, mix cream cheese and sugar beating until creamy. Add sour cream and mix well. Add eggs, one at a time, beating after each addition. Add almond extract and vanilla. Mix thoroughly.
Pour into pan (using water bath, if desired*). Bake 35-40 at 375 degrees. Remove immediately. Cool thoroughly and refrigerate overnight.
*A water bath is highly recommended. The cheesecake cooks evenly and does not crack! An "Easy Bath Cheesecake Wrap-Springform Pan Protector" makes a water bath easy. And also captures any residue from a leaky pan.
