CRUST:
1½ cups graham crackers
3 Tablespoons sugar
4 Tablespoons melted butter
FILLING:
All ingredients should be at room temperature.
2 packages (8 oz each) cream cheese
2 packages (8 oz each) mascarpone cheese
1¼ cup sugar
2 teaspoons almond extract
4 eggs
Preheat oven to 325 degrees Fahrenheit.
Mix graham crackers and sugar in a bowl. Add melted butter and mix with a fork. Press mixture into bottom and part of the way up the sides of a 9-inch springform pan. Bake crust for 10-15 minutes, until set and golden.
In a mixer, combine cream cheese and mascarpone cheese until blended. Mix in sugar. Add almond. Beat in eggs, one at a time, mix between each addition.
Pour filling mixture over crust. Bake for 60 to 65 minutes. Middle of cake will still be wobbly. Cake sets when cool.
Allow cake to cool for at least an hour. Wrap and place in refrigerator overnight.
Slice and enjoy.
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