Blackstone Hotel Cheesecake

• Crust
• 10 graham crackers
• 5 tablespoons butter, softened
• 2 tablespoons powdered sugar (or to taste)
• Cake
• 2 (10 ounce) packages softened cream cheese (you can use light)
• 1/2 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• almond extract
• Topping
• 1 (1 pint) container sour cream (can use light)
• white sugar
• almond extract
• Fruit Topping
• frozen raspberries
• lemon juice
• sugar

1. Crust: Combine crushed graham crackers and 5 tablespoons of butter until mixed to a flaky consistency; Add powdered sugar, just to sweeten the crust slightly Press into the bottom of a spring form pan.
2. You may bake the crust at this point (optional) 350 deg for 5 minutes; I like it better if you don't bake it.
3. Cake: Mix cream cheese, sugar, eggs.
4. Add vanilla and if desired 3-5 drops (or so) of Almond extract.
5. Mix again till smooth and creamy.
6. Bake 20 minutes at 350 degrees.
7. Topping: Mix sour cream with white sugar to taste and again a few drops of almond extract to taste.
8. Top the cooked and cooled (slightly) cheesecake with the spread (not all the way to the edge).
9. Bake 350 degrees for 5 minutes; should be done but not brown.
10. Optional fruit topping: 1/2 package frozen raspberries in a saucepan and cover with water and some lemon juice.
11. Bring to a boil and add sugar to sweeten (as much or little as you want) and corn starch to the desired consistency and return to a boil, STIRING constantly.

crust, crackers, butter, powdered sugar, cake, cream cheese, sugar, eggs, vanilla, almond, topping, sour cream, white sugar, almond, fruit topping, frozen raspberries, lemon juice, sugar

Taken from www.food.com/recipe/blackstone-hotel-cheesecake-31571 (may not work)