Raspberry Almond Cheesecake

• 2 cups vanilla wafers (about 60 wafers)
• 1/2 cup butter, melted
• 1/4 cup sugar
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 tablespoon Triple Sec
• 1 teaspoon almond extract
• 1/8 teaspoon salt
• 4 large eggs, lightly beaten
• 1/3 cup seedless raspberry spreadable fruit
• 1/2 teaspoon raspberry extract
• 2 cups sour cream
• 1/4 cup sugar
• 1/2 teaspoon almond extract

1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the Triple Sec, extract and salt. Add eggs; beat on low speed just until combined.
3. Remove 1 cup batter to a small bowl; stir in spreadable fruit and extract until well blended. Pour plain batter over crust. Drop raspberry batter by tablespoons over plain batter; spread evenly. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325u0b0 until almost set and top appears dull, 50-60 minutes. Remove springform pan from water bath. Let stand for 5 minutes.
5. For topping, combine all the ingredients; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

vanilla wafers, butter, sugar, cream cheese, sugar, triple sec, almond, salt, eggs, seedless raspberry, raspberry, sour cream, sugar, almond

Taken from www.tasteofhome.com/recipes/raspberry-almond-cheesecake/ (may not work)