Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup soft butter
1/2 cup chopped pecans
5 - 8 oz. (total of 40 oz.) packages cream cheese
6 eggs
2 cups sugar
8 oz. sour cream
Juice of 2 limes and 2 lemons
1 tsp. fresh lemon zest
1 tsp. fresh lime zest
1 tsp. almond extract
Preparation:
Combine graham cracker crumbs, butter,
and pecans
and press in large spring form pan.
Mix remaining ingredients (they should be at room
temperature)
at medium speed until thoroughly blended.
Pour into spring form pan and bake at 325 degrees for
approximately one hour.
Center should not be firm.
Run a knife around the edges upon removal from oven
to keep cheesecake from splitting.
Allow cake to cool thoroughly and center will continue
to firm
up during cooling.
Serves about 16.