Raspberry Sauced Amaretto Cheesecake

Crust:
1/4 cup butter or margarine
2 cups chopped almonds
2 tablespoons granulated sugar

In a 9-inch microwaveable deep-dish pie plate, melt butter on HIGH for 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press onto bottom and up the sides of the pie plate. Microwave on HIGH for 2 to 3 minutes or until firm.

Filling:
12 ounces cream cheese, softened
1/2 cup granulated sugar
3 eggs
1 cup dairy sour cream
2 tablespoons Amaretto
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

In a large mixing bowl, combine cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, Amaretto, vanilla and almond extracts; beat until smooth. Pour into prepared crust. Bake at 350 degrees F for 25 to 30 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack. Chill for 3 hours.

Raspberry Sauce:
3 cups frozen raspberries, thawed
2 tablespoons Amaretto
Sugar

In blender, puree raspberries, then push through a sieve to remove seeds. Stir Amaretto into the puree. Add sugar to taste.

To serve, spoon some sauce onto dessert plates. Place a slice of cheesecake on the sauce; spoon remaining sauce over the top of the cheesecake slices.