INGREDIENTS

INSTRUCTIONS

Cheesecake: In a small bowl, combine the cookie crumbs and almonds.
Stir in the melted butter. Press onto the bottom of an 8-inch
springform pan; set aside. In a large mixing bowl, beat the cream
cheese and cooled baking bars with an electric mixer on medium-high
speed until combined. Beat in the sugar until the mixture is fluffy.
Add the eggs, sour cream and vanilla extract; beat on low speed until
just combined. Pour into the crust. Place on a shallow baking pan.
Bake for 45 minutes, or until the center is nearly set when you shake
the cheesecake gently. Cool for 15 minutes. Loosen from the sides of
the pan. Cool for 30 minutes more; remove the sides of the pan. Cool
completely. Cover and chill for at least 4 hours. Cut into wedges and
drizzle some of the sauce over each serving. Triple Raspberry Sauce:
In a saucepan, melt the raspberry preserves over low heat. Add the
raspberries. Heat gently just until the sauce simmers. Cool. Stir in
the liqueur, if you like. Cover and chill until serving time. Makes 1
2/3 cups. Note: This cheesecake puffs during baking and then settles
as it cools. Recipe From: Midwest Living, December 1995, The Mandolin
Inn in Dubuque, Iowa. Penny Halsey (ATBN65B).  Recipe by:
<ldgoss@metronet.com>  Posted to CHILE-HEADS DIGEST V3 #, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 513
Calories From Fat: 287
Total Fat: 32.7g
Cholesterol: 157.3mg
Sodium: 321mg
Potassium: 352.7mg
Carbohydrates: 51.4g
Fiber: 2.5g
Sugar: 24.4g
Protein: 7.9g