Raspberry Ripple Cheesecake

1. 1

   Process cookies into fine crumbs. Stir together crumbs, almonds, cream and melted butter. Using your fingers, press crumb mixture into an 8 inch springform pan, to come 2 inches up sides. Chill.

2. 2

   Meanwhile, place raspberries in a small saucepan with 2 tbsp sugar. Cook on medium heat until sugar dissolves. Simmer for 10 mins, until thickened. Rub through a sieve and discard seeds. Set aside to cool.

3. 3

   Preheat oven to 375u00b0F. Using an electric mixer, beat cream cheese and remaining sugar until smooth. Beat in eggs one at a time, then lemon zest and juice. Pour into prepared crust.

4. 4

   Drop tablespoons of raspberry mixture over filling and swirl lightly with a round-bladed knife or small metal spatula. Bake for 30 mins. Remove from oven and allow to cool. Refrigerate overnight or for at least 6 hours. Cut into wedges to serve.

No additional tips available.