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INGREDIENTS CRUST 14 graham crackers 1/4 pound butter Crumble 14 graham crackers with your hands. Then run over them with rolling pin. Melt 1/4 pound butter and combine with crumbs. While still warm, press the mixture into a lightly butter pie plate to form a crust. Reserve a few crumbs to sprinkle over the top of the pie. FILLING 5 packages cream cheese 1/2 cup light cream 1/2 cup sugar 2 eggs 2 teaspoons vanilla 1 teaspoon almond extract Preheat oven to 350 degrees. Cream 5 packages cream cheese and 1/2 cup light cream. Beat well and work until absolutely smooth. Add 1/2 cup sugar and beat again. Add 2 whole eggs and beat hard and very thoroughly. Add 2 teaspoons vanilla and 1 teaspoon almond extract. Beat again. Then pour into crust. Bake in a 350 degree oven for 20 minutes. THE TOPPING 1 cup sour cream 1 tablespoon sugar 1 teaspoon vanilla 1/2 teaspoon almond extract Mix 1 cup sour cream, 1 tablespoon sugar, 1 teaspoon vanilla, and 1/2 teaspoon almond extract, using a rotary beater. When the pie has been in the oven exactly 20 minutes, remove, cover with topping, and return to the oven immediately for an additional 5 minutes. Allow to cool completely before serving. Just before serving, sprinkle lightly with the reserved crumbs. Makes 6 servings NOTE: Two words of caution. 1. When setting the crumb mixture into the pie plate, butter the plate sufficiently to help the crumbs adhere. Make the crust thin. 2. Use a rather large pie plate - otherwise the filling will run over when the sour cream is added.