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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 ounces almond paste, crumbled
  • 1 cup sugar
  • 4 eggs
  • 8 ounces 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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