Raspberry Sauced Amaretto Cheesecake

Ingredients

Crust

• 1/4 cup butter
• 2 cups chopped almonds
• 2 tablespoons granulated sugar

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

Raspberry Sauce

• 3 cups frozen raspberries, thawed
• 2 tablespoons Amaretto
• Granulated sugar

Instructions

1. In a 9 inch microwaveable deep-dish pie plate, melt butter on HIGH for 1 to 1 1/2 minutes.
2. Stir in almonds and sugar until evenly coated with butter. Press onto bottom and up the sides of the pie plate.
3. Microwave on HIGH for 2 to 3 minutes or until firm.
4. In a large mixing bowl, combine cream cheese and sugar until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Add sour cream, Amaretto, vanilla and almond extracts; beat until smooth. Pour into prepared crust.
7. Bake at 350 degrees F for 25 to 30 minutes, or until a knife inserted 1 inch from the edge comes out clean.
8. Cool on a wire rack.
9. Chill for 3 hours.
10. In blender, puree raspberries, then push through a sieve to remove seeds.
11. Stir Amaretto into the puree.
12. Add sugar to taste.
13. 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.