Blackstone Hotel Cheesecake - cooking recipe

Ingredients

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

Preparation

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.
You may bake the crust at this point (optional) 350 deg for 5 minutes; I like it better if you don't bake it.
Cake: Mix cream cheese, sugar, eggs.
Add vanilla and if desired 3-5 drops (or so) of Almond extract.
Mix again till smooth and creamy.
Bake 20 minutes at 350 degrees.
Topping: Mix sour cream with white sugar to taste and again a few drops of almond extract to taste.
Top the cooked and cooled (slightly) cheesecake with the spread (not all the way to the edge).
Bake 350 degrees for 5 minutes; should be done but not brown.
Optional fruit topping: 1/2 package frozen raspberries in a saucepan and cover with water and some lemon juice.
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.