A simple no crust cheesecake with sour cream topping.
1 Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, 1 cup sugar, almond extract, eggs and salt. Beat until smooth. Pour into a greased deep dish pie plate.
2 Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Remove from oven and let cool for 20 minutes.
3 To Make Topping: combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla extract and stir until smooth. Spread evenly on top of the baked cheesecake, then bake 10 minutes at 325 degrees F (165 degrees C) to set the top.
4 Let cool, refrigerate several hours before serving.