Raspberry Almond Cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup sugar
16 oz. Whitehall Specialties 851 Imitation Cream Cheese
juice and zest from one lemon
16 oz. container vanilla frosting
1/2 tsp almond extract
3 cups whipped topping
toasted sliced almonds
Stir together crumbs, melted butter, and sugar. Press onto bottom and up sides of a 9-inch springform pan. Bake at 400 degrees for about 10 minutes. Cool.
Meanwhile, beat Whitehall Specialties 851 Imitation Cream Cheese, frosting, lemon juice and zest, and almond extract in a large mixing bowl until well blended. Gently fold in whipped topping. Pour into crust and chill until firm- at least 2 hours. Arrange raspberries, blueberries, and almonds on top of cheesecake. Carefully remove rim of pan just before serving delicious raspberry almond cheesecake.