INGREDIENTS
1 3/4 cups finely ground gingersnap cookies
1/4 teaspoon ground cinnamon
1/2 cup melted butter
3 eggs
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups sour cream
Optional:
1 can peaches or pinapple purree
for Diabetic omit sugar use a little more than a 1/4 cup splenda

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Mix gingersnap crumbs, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.
Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.

For an extra delicious option pour one can of drained peach slices into pan before pouring in the cheesecake mixture and bake as normal.