Raspberry Sauce 1 (12 ounce) package unsweetened red raspberries 1/2 cup granulated sugar 1 teaspoon lemon juice Fresh raspberries (for garnish)
In a small bowl, combine cookie crumbs and margarine or butter. Press into the bottom of a greased 9-inch springform pan.
In a large mixing bowl, beat cream cheese and almond paste on medium-high speed of an electric mixer until combined. Beat in 1 cup sugar until fluffy. Add eggs and sour cream all at once, beating on low just until combined. Pour into crust. Bake at 325 degrees F for about 1 hour or until center is nearly set when gently shaken. Cool for 15 minutes.
Loosen crust from sides of pan. Cool for 30 minutes more.
Remove sides of pan. Cool completely. Chill for 4 to 6 hours.
Raspberry Sauce: Thaw red raspberries. In a blender container blend berries until smooth. Press through a sieve to remove seeds.
In a saucepan, combine pureed raspberries, sugar and lemon juice. Heat just until sugar dissolves. Cool. Pour into small container. Cover and chill.
Serve cheesecake with sauce and fresh raspberries.
