1-First Step: Prepare the crust. Crush 2 cups sugar cookies into fine crumbs using a food processor or bag and rolling pin. Mix with 5 tbsp melted butter until it resembles wet sand. Press firmly into pan bottom and up sides slightly. Bake 10 minutes to set, then cool 10 minutes. This sugar cookie crust provides snap against soft filling.

2-Second Step: Make the filling. Beat 24 oz softened cream cheese and 1 cup sugar until fluffy, 2-3 minutes. Add 3 eggs one at a time, mixing low speed to avoid bubbles. Blend in 1 cup sour cream, 2 tsp vanilla, and 1 tsp almond extract until smooth. Scrape bowl often for evenness.

3-Third Step: Bake the cheesecake. Pour filling over crust. Bake at 325°F for 50-60 minutes. Edges set but center jiggles slightly like Jell-O. Turn off oven, crack door, cool 1 hour inside to prevent cracks. Room temp cool another hour, then chill overnight.

4-Fourth Step: Add the topping. Sprinkle coarse sugar over chilled cheesecake. Bake at 400°F for 10 minutes until sugar crisps. Cool fully before slicing. Knife dipped in hot water cuts cleanly.

5-First Step: Set the crust. Mix 2 cups crushed cookies and 5 tbsp butter, press into pan. Refrigerate 30 minutes, no baking needed.

6-Second Step: Whip the cream. Beat 1.5 cups heavy cream to stiff peaks. Separately, mix 24 oz cream cheese, 1 cup powdered sugar, 2 tsp vanilla until smooth. Fold in whipped cream and extra crushed cookies gently.

7-Third Step: Optional firming. Dissolve 1 tbsp gelatin in 2 tbsp hot water, cool slightly, stir into filling for better hold.

8-Fourth Step: Chill and top. Pour into crust, smooth top, chill 6-8 hours. Garnish with whipped cream and cookie crumbles. Slice with sharp knife.