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Preheat the oven to 300°F (150°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar and mix until well combined.
Add the eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
Add the sour cream, vanilla extract, and almond extract. Mix until smooth.
Pour the batter into the prepared pan and smooth the top.
Bake on the center rack for 65 minutes.
Remove from the oven and immediately run a knife around the edges to release the cheesecake from the pan.
Allow to cool for 10–15 minutes.
Add the Sour Cream Topping:Increase oven temperature to 350°F (175°C).
In a bowl, combine the sour cream, sugar, and vanilla. Mix until smooth.
Spread the topping evenly over the cheesecake.
Return to the oven and bake for 10 minutes.
Remove from the oven and let cool to room temperature.
Once cooled, chill in the freezer until set and firm (or refrigerate overnight if preferred).
Carefully remove from the springform pan.
Top with fresh berries or cherry topping.
Serve chilled.