Brilliant red raspberry sauce tops this creamy cheesecake. Make this rich dessert for your next holiday party.
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.
This cheesecake puffs during baking, then settles as it cools.