Almond Cinnamon Cheesecake

I haven’t made this in a while but it’s back on my to-make list.  The flavors are fantastic and it always comes out great.  Good to make for company.

Crust:

16 graham cracker squares, crushed (large sheets)
½ stick  melted butter, 4 tablespoons
¼ cup sugar

Cheesecake:
4 egg yolks (save whites)
½ cup sugar
2 eight ounce packages cream cheese, room temperature
1 teaspoon vanilla

Topping:
1 sixteen ounce carton sour cream
3 tablespoons sugar
1 teaspoon vanilla
Few drops almond extract
Cinnamon for dusting

1. Blend the crushed graham crackers butter and sugar and pack in the spring form pan.
2. Mix and blend well the yolks, sugar, cream cheese and vanilla.
3. Beat the egg whites until stiff.
4. Add some to cheese mixture and blend.  Then fold this into egg whites.  Pour over crumb mixture and bake 30 minutes or until set.
5. Cool ½ hour in pan.
6. Mix sour cream, sugar, vanilla and almond extract and pour on cake.
7. Dust top with cinnamon.
8. Bake at 375 degrees 30 minutes more.
9. Cool completely.
10. Cover with foil and refrigerate.
11. Can be made the day before.