$6,000,000 Cheesecake

This makes a rich and creamy cheesecake.  I received it in the 1970s from a friend who got it from a cook at a restaurant in Eugene, Oregon.  Mom made this for many years for the Frank Glenn's Ark restaurant in Nahcotta, Washington, and later at her own market (Ocean Park Crab and Seafood--so naturally we had to have desserts too!).

$6,000,000 Cheesecake

CRUST:

3/4 cup butter

2-1/2 cups graham cracker crumbs

1/3 cup sugar

1 tsp cinnamon

FILLING:

2 lb. Cream cheese (preferably Philadelphia brand)

1 cup sugar

2 eggs

1/2 tsp vanilla

1/2  tsp almond extract

TOPPING:

1 pint sour cream

2/3 cup sugar

1/2 tsp almond extract

1/2 tsp lemon juice

Melt butter, mix together with remaining crust ingredients and press in bottom and up sides of 9-inch spring form pan.  Mix filling ingredients until smooth, pour into crust.  Place in cold oven.  Turn to 350° F.  Bake for 40 minutes.  Mix topping ingredients together, pour over cake and bake for an additional 15 minutes.  Cool at room temperature for about one hour, then chill for at least four hours before serving.  I prefer my cheesecake "unadulterated" but it can be topped with fruit toppings such as sweetened strawberries or a cherry topping.

My niece Treeva, who requested this recipe for the blog

Notes: I usually prepare pan by cutting a cardboard circle for the bottom, then smoothly covering that with foil and placing it in the bottom of the pan. Also, to avoid any of the butter melting out and leaking on the bottom of the oven, wrap the bottom exterior  of the pan with foil.