I'm not sure if Hough made more than one cheesecake, but this is a recipe for one of them. It couldn't be easier and I think it is really delicious. My mom called it Self-Composed cheesecake, because as it bakes it makes it's own crust.

CAKE:
2 packages (8 oz. each) cream cheese, softened.
3 large eggs
1 teaspoon almond extract
1/3 cup sugar

TOPPING:
1 cup sour cream
3Tablespoons sugar
1 teaspoon vanilla

preheat oven to 350 degrees F.

Put cream cheese, eggs, almond extract and sugar into a food processor, or use an electric mixer. Mix for a minute or two until all ingredients are well blended and it is lump free..

Pour the mixture into an ungreased 8 in pie plate, put into pre-heated oven and bake for 30 minutes. It should be a beautiful golden brown and puffed up. Let cool for 15 minutes.

Lower oven temperature to 325 degrees F. Blend together the Topping mixture.

As the cake cools the center will fall creating a depression. Fill the depression with the topping mixture.

Return the cake to the 325 oven for 10 minutes; remove and cool for at least one hour. Chill in refrigerator before serving.

(Our family lore about this recipe is as follows. At one point Hough had a catering service, that was great and my mom used. She asked them to make this recipe for a party and thereafter the bakery used it as well.)