White-Chocolate Cheesecake with Triple-Raspberry Sauce

In a small bowl, combine crushed cookies and almonds. Stir in melted butter. Press crushed cookie mixture onto the bottom of an 8-inch springform pan. Set aside.

In a large bowl, combine cream cheese and cooled white chocolate; beat with an electric mixer on medium to high speed until combined. Beat in sugar, sour cream, and vanilla until mixture is fluffy.

Add the eggs; beat on low speed just until combined. Pour into the crust-lined pan. Place in a shallow baking pan.

Bake in a 350 degree F oven 45 to 50 minutes or until center is nearly set when you shake the cheesecake gently. Cool on a wire rack for 15 minutes. Loosen from side of pan. Cool for 30 minutes more; remove side of pan. Cool completely.* Cover and chill for at least 4 hours or up to 24 hours.

To serve, cut into wedges and drizzle some of the Triple-Raspberry Sauce over each serving. Makes 12 servings.