Crustless Almond Cheesecake

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1/8 teaspoon almond extract
• 1/2 cup sour cream
• 4 teaspoons sugar
• 1/2 teaspoon vanilla extract
• Assorted fresh fruit, optional

1. In a small bowl, beat the cream cheese and sugar for 2 minutes or until smooth. Add the egg and almond extract; beat on low speed just until combined.
2. Pour into a 7-in. pie plate coated with cooking spray. Bake at 350u0b0 for 25 minutes. Remove to a wire rack; cool for 5 minutes.
3. Combine topping ingredients; spread over cream cheese filling. Bake 7-8 minutes longer or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; refrigerate for at least 1 hour before serving. Serve with assorted fruit if desired.

cream cheese, sugar, egg, almond, sour cream, sugar, vanilla, fresh fruit

Taken from www.tasteofhome.com/recipes/crustless-almond-cheesecake/ (may not work)