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Use a food processor to pulse together the graham crackers and pecans into crumbs.
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Add in the butter and almond extract.
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Pour crust into an 8x8 pan lined with parchment paper, and press down firmly.
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In a large bowl, beat together the cream cheese, sugar, and vanilla.
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Beat in eggs one at a time. Then add the juice and flour alternating in two parts each, starting with the flour.
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Pour the filling over the crust. Bake at 350 degrees for 40-50 minutes, until the top starts to brown.
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Cool completely and chill before serving!