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1
In a small bowl, combine crumbs and butter. Press firmly onto the bottom of an 8-in. square baking dish.
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2
In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 teaspoon vanilla and the almond extract.
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3
Pour over crust. Bake at 325u00b0 for 45-55 minutes or until set. Cool for 5 minutes.
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4
Meanwhile, in a small bowl, combine sour cream with remaining sugar and vanilla. Spread over filling; bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 5 hours or overnight.
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5
In a microwave, melt candy bar; stir until smooth. Dip strawberries in chocolate; allow excess to drip off. Place on a waxed paper-lined
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6
; let stand until set. Melt white chocolate; stir until smooth. Drizzle over strawberries. Refrigerate until serving.
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7
Just before serving, cut cheesecake into nine squares. Place chocolate strawberries on three cheesecake squares.
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8
For caramel topping, in a small microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over three cheesecake squares. Top with a dollop of whipped cream; sprinkle with almonds.
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9
For berry topping, in a small microwave-safe bowl, combine jam and berries. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over remaining squares.
