Cheesecake

Creamy Cheesecake
Recipe adapted by Our Best Bites from A Pinch of Salt Lake

2 8-oz. packages cream cheese (NOT low-fat or fat-free), softened
3 eggs
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla
1/2 tsp. almond extract
3 c. sour cream (NOT low-fat or fat free)

CRUST:
1 1/2 c. graham cracker crumbs
1/3 c. white sugar
6 Tbsp. butter, melted
1/2 tsp. cinnamon

Preheat oven to 375. Combine crust ingredients and very gently pat into the bottom of a 9"springform pan. Set aside.

Beat the softened cream cheese until smooth then add the eggs, one at a time, until smooth. Add in the sugar, salt, vanilla, and almond extract and beat on high for 3 minutes, scraping the bottom and sides and making sure the mixture is completely smooth. Add the sour cream and mix well. Pour batter into pan and wrap the pan with aluminum foil or a turkey roasting bag. Place the wrapped pan into a larger baking or roasting pan and fill the larger pan with water so it comes up about 3/4 of the side of the springform pan.

Bake for 35 minutes or until filling is custard-like. The center shouldn't be completely set--it should kind of jiggle like firm Jello, but it shouldn't be liquidy, either. Just don't overbake. Turn off the heat and crack the oven and allow to stand for another 20 minutes or so. Remove from oven and allow to cool completely. Cover with plastic wrap and chill for at least 8 hours. DON'T remove springform sides until cake has set for 8 hours. Makes 10-12 (or more!) servings.