Easy cream cheese cake

1 pound cream cheese, softened 
3 eggs, room temperature 
2/3 cup granulated sugar 
1 teaspoon vanilla 
Topping:
1/2 teaspoon almond extract 
1 cup sourcream 
1 tablespoon granulated sugar

Beat cream cheese, eggs, sugar and vanilla together until mixture is thick and smooth. 
Pour into a 9-inch pie pan. 
Bake at 350 degrees for 25 minutes. 
Cool for 20 minutes. 
Mix topping ingredients well. 
Pour mixture over cream cheese Layer. 
Bake in 250-degree oven for 10 minutes. 
Cool and refrigerate until serving

Lemon refrigerater cheesecake

30 graham cracker squares 
1 stick butter or margarine, melted 

Filling:
1 l3 ounce can evaporated milk 
1 3-ounce package lemon-flavored gelatin
1 cup boiling water 
Grated rind and juice of one lemon
1 8-ounce package cream cheese,softened 
1/2 to 1/4 cup sugar, depending on the sweetness desired 
3 teaspoons vanilla

 Crush graham crackers, setting some aside for garnish on the top of the cheesecake. 
Mix melted butter with crumbs.
Pat into bottom and sides of a 1 1/2 quart dish or 9-inch springform pan. 
Refrigerate crust.

Pour evaporated milk into a freezer-proof bowl and put into the freezer until ice crystals form about 1/2 inch from edges. Dissolve gelatin in boiling water. Add lemon rind and juice. Cool until partially thickened. Place cream cheese, sugar and vanilla in large mixerbowl and beat until creamy. Mix in thickened gelatin.  Whip evaporated milk and fold into cream cheese mixture. Pour into crust and refrigerate for several hours or overnight. Decorate, if desired, with thin lemon rind curls and whipped topping or graham cracker crumbs.