Felice's Cheesecake

         Crust:
    3 c  Graham cracker crumbs
    1 c  Butter; melted
5 1/2 oz Blanched almonds; ground
         Filling For Two Pies (9"):
   24 oz Cream cheese (3 pkg) *
    4    Eggs
  1/8 ts Salt
1 3/4 c  Sugar
    3 ts Vanilla extract
    2 c  Sour cream
         Filling For Two Pies (10"):
   32 oz Cream cheese (4 pkg) *
    6    Eggs
  1/4 ts Salt
    2 c  Sugar
3 1/2 ts Vanilla extract
    2 c  Sour cream

* If using neufchetel cheese, add an extra egg and increase the total
  baking time to 45 minutes, then test for doneness.

Crust:

Combine the crust ingredients, spray both glass pyrex pie plates with
non-stick coating of your choice. Evenly divide the mixture between
the 2 plates. Pat in with high sides. Chill at least 1 hour.

Filling:

Have all ingredients at room temperature. Let the unwrapped cream
cheese soften in the bowl you're going to mix in. Cream the cheese
with an electric mixer. Add the sugar a bit at a time, then add salt.
Scrape down the beaters and the sides of the bowl. Beat until fluffy;
add eggs one at a time. Beat well. Add vanilla and blend well. Add
sour cream and blend well. Don't overdo at this point.

Divide this mixture evely into the 2 prepared pie plates. After the
mixture has been poured, run your thumb around the inner pie plate
outer crust edge to force some of the crust crumbs onto the filling.

Bake both cheese cakes in the aforementioned pre-heated oven at 350°F
for 30 minutes. Check for doneness when the 30 minutes are up. If the
cheesecakes jiggle like set jello, and if they have started to rise
on the sides, take out and cool. If not, bake an additional
10 minutes. After cooling, chill for at least 6 hours before serving.

Optional: Top each pie with a can of pie filling (cherry, etc.)