Preheat oven to 350 degrees F (175 degrees C).

Melt butter.

Combine ground graham crackers and sugar.

Mix melted butter into graham cracker mixture.

Press the mixture into the bottom and partially up the sides of a 10-inch springform pan.

In a blender, cream cream cheese and sugar on low speed.

Add salt and lime juice; blend until smooth.

Add eggs, one at a time, on low speed to prevent incorporating too much air.

Pour the batter into the prepared crust.

Bake for 45 minutes.

Remove from oven and let stand for 10 minutes.

In a separate bowl, mix sour cream, sugar, and almond extract.

Spread the sour cream mixture evenly over the top of the cheesecake.

Return to the oven and bake for an additional 10 minutes.

Remove from oven and immediately refrigerate to prevent cracking.

Chill for at least 4 hours before serving.