Cherry Berry Cheesecake

• 2-1/4 cups sliced almonds, toasted
• 1/4 cup confectioners' sugar
• 1 teaspoon grated orange zest
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup butter, melted
• 1 can (21 ounces) cherry pie filling
• 1 cup whole-berry cranberry sauce
• 3 tablespoons sugar
• 1 teaspoon lemon juice
• 1 envelope unflavored gelatin
• 6 ounces cream cheese, softened
• 3 tablespoons confectioners' sugar
• 2 tablespoons plain yogurt
• Additional sliced almonds

1. Place almonds in a food processor; cover and process until finely ground. Transfer to a bowl; add the confectioners' sugar, orange zest, cinnamon and nutmeg. Stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Bake at 350u0b0 for 9-11 minutes or until lightly browned; cool.
2. In a large saucepan, combine the pie filling, cranberry sauce, sugar and lemon juice. Sprinkle gelatin over cranberry mixture. Stir until combined; let stand for 1 minute. Cook over low heat until gelatin is completely dissolved, stirring gently. Remove from the heat. Chill until slightly thickened.
3. Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and yogurt until smooth. Spread evenly over cooled crust. Spoon fruit filling over the cream cheese layer. Refrigerate at least 6 hours or overnight. Sprinkle with sliced almonds. Refrigerate overnight.
4. Remove sides of pan. Refrigerate leftovers.

almonds, confectioners, orange zest, ground cinnamon, ground nutmeg, butter, cherry pie filling, wholeberry, sugar, lemon juice, unflavored gelatin, cream cheese, sugar, plain yogurt, almonds

Taken from www.tasteofhome.com/recipes/cherry-berry-cheesecake/ (may not work)