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:
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|Serving Size: 1 Serving (1152g)|
|Recipe Makes: 8|
|Calories from Fat: 3033 (85%)|
|Amt Per Serving||% DV|
|Total Fat 337g||449 %|
|Saturated Fat 183.9g||919 %|
|Monounsaturated Fat 88.6g|
|Polyunsanturated Fat 17.5g|
|Cholesterol 1415.7mg||436 %|
|Sodium 3102.1mg||107 %|
|Potassium 1477mg||39 %|
|Total Carbohydrate 81.7g||24 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 79.9g|
|Protein 67.2g||96 %|
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Calories per serving: 3568
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