CRUST: Mix crumbs and butter. Press on side and bottom of 23 cm pie plate. Cook on high for 1- half to 2 minutes. FILLING: In mixing bowl, combine eggs with cream cheese, sugar, salt, vanilla and almond flavoring. Beat until smooth. Stir in sour cream. Micro-cook on low power for 10 minutes, stirring every 2 minutes. Pour into baked crumb crust. Micro-cook cheesecake on low for 3 minutes. Rotate the dish quarter turn and continue to cook for 1-3 minutes or until the center is set. Chill for several hours in refrigerator before serving. Serve plain, sprinkled with cinnamon or top with fruit or prepared pie filling of choice.