White Chocolate Raspberry Swirl Cheesecake - cooking recipe

Ingredients

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)

Preparation

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.
Press onto bottom of a 10-inch spring-form pan.
In food processor, blend raspberries until pureed.
Press through fine sieve into 2-quart saucepan to remove seeds.
Stir cornstarch into pureed raspberries.
Cook over medium heat, stirring constantly, until mixture boils and thickens; boil 1 minute.
Cool.