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Base: In 9-inch microwavable quiche dish, shallow round baking dish or possibly deep pie plate, heat butter at high (100 per cent power) 1 to 1 1/2 min.
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Stir in almonds and sugar till proportionately coated with butter.
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Press into bottom and sides of dish.
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Microwave at high 2 to 3 min or possibly till hard.
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If necessary, rotate dish during cooking.
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Filling: Beat cream cheese and sugar till light.
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Beat in Large eggs one at a time.
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Add in lowfat sour cream, 2 Tbsp.
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Amaretto or possibly almond liqueur, vanilla and almond extract.
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Beat till smooth.
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Pour into baked crust.
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Microwave uncovered at medium (50 per cent power) 14 to 18 min or possibly till cheesecake is almost set in center.
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Rotate dish partway through cooking, if necessary.
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Cold on countertop to room temperature, then cover and chill till serving time.
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Sauce: Reserve some whole raspberries for garnish.
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Puree remaining raspberries.
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Push through sieve to remove seeds.
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Stir 2 Tbsp.
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Amaretto or possibly almond liqueur into puree.
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Add in sugar to taste.
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To serve, spoon some sauce on to dessert plates.
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Place slice of cheesecake on sauce.
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Garnish with reserved berries.
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If you prefer, use 1 c. graham cracker crumbs with 1/2 c. finely minced almonds for the crust.
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Use a food processor and pulse to chop nuts to an even consistency, rather than a fine pwdr.
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Also, you could substitute strawberries for the raspberries.
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To omit liqueur, increase almond extract in the filling to 1 tsp.
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and use just a drop in the raspberry puree.
