Cheesecake: In a small bowl, combine the cookie crumbs and almonds. Stir
in the melted butter. Press onto the bottom of an 8-inch springform pan;
set aside. In a large mixing bowl, beat the cream cheese and cooled
baking bars with an electric mixer on medium-high speed until combined.
Beat in
the sugar until the mixture is fluffy. Add the eggs, sour cream and
vanilla extract; beat on low speed until just combined. Pour into the
crust. Place on a shallow baking pan. Bake for 45 minutes, or until the
center is nearly set
when you shake the cheesecake gently. Cool for 15 minutes. Loosen from
the sides of the pan. Cool for 30 minutes more;
remove the sides of the pan. Cool completely. Cover and chill for at
least 4 hours. Cut into wedges and drizzle some of the sauce over each
serving. Triple Raspberry Sauce: In a saucepan, melt the raspberry
preserves over low heat. Add the raspberries. Heat gently just until the
sauce simmers. Cool. Stir in the liqueur, if you like. Cover and chill
until serving time. Makes 1 2/3 cups. Note: This cheesecake puffs during
baking and then settles as it cools. Recipe From: The Mandolin Inn in
Dubuque, Iowa. Penny Halsey (ATBN65B).
