Philadelphia Almond Cheesecake With Raspberries

• 1 package yellow cake mix 2-layer size
• 1/2 cup butter melted
• 4 eggs divided
• 3 packages Philadelphia Cream Cheese 8 oz. each, softened
• 1 cup sugar
• 1 tablespoon vanilla
• 1 teaspoon almond extract
• 1/2 cup raspberries
• 1/4 cup Planters Sliced Almonds toasted

1. Heat oven to 325u0b0F.
2. Stir cake mix, butter and 1 egg until blended; spread onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar, vanilla and almond extract in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate cheesecake 4 hours.
5. Remove rim from pan. Top cheesecake with raspberries and nuts.

yellow cake, butter, eggs, philadelphia cream cheese, sugar, vanilla, almond, raspberries, planters

Taken from www.yummly.com/recipe/Philadelphia-Almond-Cheesecake-with-Raspberries-1176249 (may not work)