1/4 cup butter
    2 cups chopped almonds
    2 tbsp granulated sugar
    12 oz (375 g) cream cheese, softened
    1/2 cup granulated sugar 
    3 eggs
    1 cup sour cream
    2 tbsp Amaretto or other almond liqueur
    1/2 tsp vanilla
    1/2 tsp almond extract
    3 cups frozen unsweetened raspberries, thawed
    2 tbsp Amaretto or other almond liqueur
    Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep
 pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir 
 in almonds and sugar until evenly coated with butter. Press into bottom and 
 sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, 
 rotate dish during cooking.
    Filling: Beat cream cheese and sugar until light. Beat in eggs one at a 
 time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and 
 almond extract. Beat until smooth. Pour into baked crust.
    Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until
 cheesecake is almost set in centre. Rotate dish partway through cooking, if
    Cool on countertop to room temperature, then cover and refrigerate until
 serving time.
    Sauce: Reserve some whole raspberries for garnish. Puree remaining
 raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto 
 or almond liqueur into puree. Add sugar to taste.
       To serve, spoon some sauce on to dessert plates. Place slice of cheesecake
 sauce. Garnish with reserved berries.
    Makes 6 to 8 servings. 
    If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped
 almonds for the crust. Use a food processor and pulse to chop nuts to an even
 consistency, rather than a fine powder. Also, you could substitute 
 strawberries for the raspberries. To omit liqueur, increase almond extract in 
 the filling to 1 teaspoon and use just a drop in the raspberry puree.
 The Toronto Star, February 3, 1993