Raspberry Cheesecake

• 1 c. crushed graham crackers
• 1/4 c. chopped almonds
• 3/4 c. sugar (divided use)
• 4 Tbsp. all-purpose flour (divided use)
• 2 Tbsp. butter, melted
• 3 (8 oz.) pkg. cream cheese, softened
• 1/4 c. raspberry liqueur
• 1 Tbsp. vanilla
• 2 eggs
• 1 (8 oz.) container plain yogurt
• 1 (8 oz.) container raspberry yogurt
• fresh raspberries (for garnish)
• sifted powdered sugar

1. Combine the cracker crumbs, almonds, 1/4 cup of the sugar, 2 tablespoons of the flour and butter.
2. Press onto the bottom of a 9-inch spring-form pan.
3. In a medium bowl, combine the sugar, flour, cream cheese, liqueur and vanilla.
4. Beat until fluffy.
5. Add the eggs and yogurt, beating on low speed until combined.
6. Pour into the pan.
7. Place the pan on a shallow baking pan in the oven. Bake at 375u0b0 for 50 to 55 minutes.
8. Cool for 15 minutes.
9. Loosen the cake from the sides of the pan.
10. Cool another 30 minutes and remove the sides of the pan.
11. Chill at least four hours.
12. Top with fresh raspberries and powdered sugar.

graham crackers, almonds, sugar, flour, butter, cream cheese, raspberry liqueur, vanilla, eggs, yogurt, raspberry yogurt, fresh raspberries, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383308 (may not work)