Marzipan Cheesecake with Raspberry Sauce
rec.food.baking/Jody Cline

Here is a wonderful cheesecake. It tastes better the day after it is
made. Jody

14 or 15 Oreo cookies
3 Tbsp. melted butter or margarine
1-1/2 pounds cream cheese, softened
8 oz. almond paste, crumbled
1 cup sugar
4 eggs
8 oz. dairy sour cream

In a food processor, process the cookies until finely crushed. Add
melted butter and process only until crumbs are moistened. Press into bottom of greased 9-inch springform pan.

In a large bowl beat the cream cheese and almond paste on medium high 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 in a preheated 325 degree oven about 1 hour until center is nearly set when gently shaken. Cool for 15 minutes; loosen crust from sides of pan. Cool for 30 more minutes; remove sides of pan. Cool completely. Chill 4-6 hours before serving.

Raspberrry Sauce

Thaw 1 (12 ounce) pkg. unsweetened raspberries. In a blender or food processor blend berries until smooth. Press through a sieve to remove seeds. In a saucepan combine pureed raspberries, 1/2 cup sugar and 1 tsp. lemon juice. Heat just until sugar dissolves. Pour into a small container. Cover and chill before using.