Orange Cheesecake Dessert

• 1-3/4 cups shortbread cookie crumbs (about 22 cookies)
• 2/3 cup sliced almonds, finely chopped
• 2 tablespoons plus 1 cup sugar, divided
• 1/3 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1/2 cup thawed orange juice concentrate
• 1-1/4 teaspoons almond extract
• 4 eggs, lightly beaten
• 2 packages (10 ounces each) frozen sweetened raspberries, thawed
• 2 tablespoons cornstarch

1. In a small bowl, combine the cookie crumbs, almonds and 2 tablespoons sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish. Cover and refrigerate for at least 15 minutes.
2. In a large bowl, beat cream cheese and remaining sugar until smooth. Add orange juice concentrate and extract; beat until smooth. Add eggs; beat on low speed just until combined. Pour over crust.
3. Bake at 350u0b0 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
4. Drain raspberries, reserving juice; set berries aside. In a small saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; gently stir in raspberries. Cool. Serve with cheesecake dessert.

shortbread cookie crumbs, almonds, sugar, butter, cream cheese, orange juice, almond, eggs, raspberries, cornstarch

Taken from www.tasteofhome.com/recipes/orange-cheesecake-dessert/ (may not work)