• 1. Heat oven to 350 degrees. Lightly butter a 9-inch springform pan.
• 2. Combine the graham cracker crumbs and the melted butter in a small bowl. Press the mixture evenly onto the bottom of the springform pan.
• 3. Put the cream cheese in a large bowl and beat until smooth. Beat in the sugar and the eggs, scraping the sides of the bowl frequently. Beat in the vanilla and almond extracts and sour cream.
• 4. Pour the mixture into the crust and bake* for 55-60 minutes until cheesecake is puffed and firm to the touch. Remove from oven and run a thin knife around the edges to loosen it from the pan. Let cool completely and chill for several hours or overnight before serving.
• 5. Serve with cranberry sauce and whip cream.
• *I recommend cooking this in a bain marie to prevent cracking. Put the uncooked cheesecake/pan into a larger baking pan, put on oven rack and fill halfway up sides of springform pan with boiling water. Bake as directed.

Sauce :

To flavor add one or a combo:

• orange zest, lemon zest, cinnamon, allspice, nutmeg
• In a medium sauce pan dissolve the sugar in the water over medium heat. Add cranberries and continue to cook, stirring, carefully, the cranberries will pop, about five – seven minutes. Add your flavoring element. Combine well. Remove from heat. Cool. Store in fridge.