INGREDIENTS

INSTRUCTIONS

From: Bobb1744@aol.com  Date: Thu, 29 Feb 1996 13:59:49 -0500  Recipe
By: BHG, Prize Tested Recipes, April'91/Bob b1744  In a small bowl,
combine cookie crumbs and margarine or butter. Press  into the bottom
of a greased 9" springform pan. In a large mixing  bowl, beat cream
cheese and almond paste on Medium-High speed of an  electric mixer
until combined. Beat in 1 cup sugar until fluffy. Add  eggs and sour
cream all at once, beating on Low just until combined.  Pour into
crust. Bake in a 325 f. oven, about 1 hour or until center  is nearly
set when gently shaken. Cool for 15 minutes. Loosen crist  from sides
of pan. Cool for 30 minutes more, remove sides of pan.  Cool
completely. Chill for 4-6 hours. Raspberry Sauce: Thaw red
raspberries. In a blender container blend berries until smooth. Press
through a sieve to remove seeds. In a saucepan, combine pureed
raspberries, 1/2 c. sugar and 1 tsp. lemon juice. Heat just until
sugar dissolves. Cool. Pour into small container. Cover and chill.
Serve cheesecake with sauce and fresh raspberries. NOTES  : Recipe
submitted by Bettie Sechrist, Montgomery, AL  MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER  From the MasterCook recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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