White Chocolate Raspberry Swirl Cheesecake

• 28 vanilla wafers
• 1 1/4 c. sliced almonds, toasted
• 3 Tbsp. margarine or butter, melted
• sugar
• 1 (12 oz.) pkg. frozen raspberries, thawed
• 1/2 c. heavy cream
• 4 tsp. cornstarch
• 1 (6 oz.) pkg. white baking chips
• 4 (8 oz.) pkg. cream cheese, softened
• 4 large eggs
• 1/2 tsp. almond extract
• 1 tsp. raspberry flavoring or 2 tsp. raspberry flavored liqueur
• raspberries (for garnish, if available)

1. In a food processor or in blender at medium speed, blend vanilla wafers and 1/4 cup toasted almonds until fine crumbs form. Mix crumb mixture, margarine and 2 tablespoons sugar.
2. Press onto bottom of a 10-inch spring-form pan.
3. In food processor, blend raspberries until pureed.
4. Press through fine sieve into 2-quart saucepan to remove seeds.
5. Stir cornstarch into pureed raspberries.
6. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil 1 minute.
7. Cool.

vanilla wafers, almonds, margarine, sugar, frozen raspberries, heavy cream, cornstarch, white baking chips, cream cheese, eggs, almond extract, raspberry, raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842022 (may not work)