White Chocolate Cheesecake With Triple Raspberry

1 c Shortbread cookie crumbs
3 tb Slivered almonds
;toasted, finely chopped
1/4 c Butter or margarine; melted
16 oz Cream cheese; softened
6 oz White baking bars; melted,
-cooled
2/3 c Granulated sugar
3 Eggs
2/3 c Sour cream
1 ts Vanilla extract

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
Yields
8 servings