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Marzipan Cheesecake with Raspberry Sauce

14 to 15 Oreo cookies
3 T 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 t. lemon juice. Heat just until sugar dissolves. Pour
into a small container. Cover and chill before using.


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