For two 9 inch pies:         |    For two 10 inch pies:
 Two 9 inch pyrex pie plates       | Two 10 inch pyrex pie plates
 Three 8 oz. pkgs. cream cheese*   | Four 8 oz. pkgs. cream cheese*
 4 eggs                            | 6 eggs
 1/8 tsp. salt                     | 1/4 tsp. salt
 1 3/4 cups sugar                  | 2 cups sugar
 3 tsp. vanilla extract            | 3 1/2 tsp. vanilla extract
 2 cups sour cream                 | 2 cups sour cream
      *If using neufchetel cheese, add an extra egg and increase
       the total baking time to 45 minutes, then test for doneness.
 Crust ingredients (for 9 or 10 recipe)
 3 cups graham cracker crumbs
 2 cubes melted butter
 5 1/2 OZ. ground blanched almonds
 Preheat oven to 350 degrees.
 Combine the crust ingredients, spray both glass pyrex pie plates
 with non-stick coating of your choice.  Evenly divide the mixture
 between the two plates.  Pat in with high sides.  Chill at least
 one hour.
 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 two prepated 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 aformentioned pre-heated oven at
 350 degrees 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.)