White-Chocolate Cheesecake with Triple-Raspberry Sauce

For crust, 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.

For filling, in a large bowl, beat cream cheese and cooled baking bars with an electric mixer on medium-high speed until combined. Beat in sugar until mixture is fluffy.

Add the eggs, sour cream, and vanilla; beat on low speed until just combined. Pour into the crust. Place on a shallow baking pan.

Bake in a 350 degree F oven about 45 minutes or until center is nearly set when you shake the cheesecake gently.

Cool for 15 minutes. Loosen from side of pan. Cool for 30 minutes more; remove side of pan. Cool completely.

Cover and chill in the refrigerator for at least 4 hours.

Cut into wedges and drizzle some of the Triple-Raspberry Sauce over each serving. Makes 8 servings.