-
1
Preheat oven to 350F.
-
2
Set aside 1/2 cup (packed) almond paste for filling.
-
3
Combine remaining almond paste, graham crackers and almonds in processor and grind finely.
-
4
Add butter; process until moist crumbs form.
-
5
Press over bottom and 2 inches up sides of 9-inch-diameter springform pan.
-
6
Bake until crust colors, about 10 minutes.
-
7
Cool.
-
8
Wipe out processor.
-
9
Blend sugar and reserved 1/2 cup almond paste in processor until mixture resembles fine meal, about 1 minute.
-
10
Add half of cream cheese and process until smooth, about 1 minute.
-
11
Add remaining cream cheese and process until smooth.
-
12
Add eggs, cream and almond extract and blend until just combined.
-
13
Pour filling into crust.
-
14
Bake cake until just set in center and beginning to crack at edges, about 40 minutes.
-
15
Cool 10 minutes.
-
16
Maintain oven temperature.
-
17
Mix sour cream and 1 tablespoon sugar in small bowl; spoon over hot cake.
-
18
Bake 3 minutes.
-
19
Chill cake uncovered until cold, about 1 1/2 hours.
-
20
Mix remaining 2 tablespoons plus 1/2 cup sugar and reserved berry juices in heavy small saucepan.
-
21
Sprinkle 1 1/2 teaspoons gelatin over.
-
22
Let stand 15 minutes.
-
23
Stir mixture over low heat until sugar and gelatin dissolve (do not boil).
-
24
Pour into medium bowl; mix in berries.
-
25
Refrigerate berry topping until cold and beginning to set, stirring occasionally, about 1 1/2 hours.
-
26
Spoon berry topping over chilled cake.
-
27
Refrigerate until topping is set, at least 3 hours and up to 1 day.
