Raspberry Ripple Cheesecake

• 5 oz short bread cookies, crumbled
• 2/3 cup ground almonds
• 1/4 cup heavy cream
• 5 tbsp butter, melted
• 1 cup frozen raspberries, thawed
• 1 cup sugar
• 3 cups cream cheese
• 2 None large eggs
• 1 None lemon, finely grated zest + 2 tbsp juice

1. Process cookies into fine crumbs. Stir together crumbs, almonds, cream and melted butter. Using your fingers, press crumb mixture into an 8 inch springform pan, to come 2 inches up sides. Chill.
2. Meanwhile, place raspberries in a small saucepan with 2 tbsp sugar. Cook on medium heat until sugar dissolves. Simmer for 10 mins, until thickened. Rub through a sieve and discard seeds. Set aside to cool.
3. Preheat oven to 375u0b0F. Using an electric mixer, beat cream cheese and remaining sugar until smooth. Beat in eggs one at a time, then lemon zest and juice. Pour into prepared crust.
4. Drop tablespoons of raspberry mixture over filling and swirl lightly with a round-bladed knife or small metal spatula. Bake for 30 mins. Remove from oven and allow to cool. Refrigerate overnight or for at least 6 hours. Cut into wedges to serve.

bread cookies, ground almonds, heavy cream, butter, frozen raspberries, sugar, cream cheese, eggs, lemon

Taken from recipes-plus.com/api/v2.0/recipes/25124 (may not work)