Gluten Free Cheesecake

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.