---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Amaretto Cheesecake with Raspberry Sauce
  Categories: Cheesecakes, Cakes
       Yield: 8 servings
  
            -----base-----
     1/4 c  Butter
       2 c  Almonds; chopped
       2 tb Granulated sugar
            -----filling-----
      12 oz Cream cheese; softened
     1/2 c  Granulated sugar
       3    Eggs
       1 c  Sour cream
       2 tb Amaretto
     1/2 ts Vanilla
     1/2 ts Almond extract
            -----sauce-----
       3 c  Raspberries, frozen;
            -unsweetened, thawed
       2 tb Amaretto
            Sugar
  
   Recipe by: The Toronto Star, February 3, 1993
      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
   necessary.
   
      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 on
   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.
  
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