Directions (continued)

• almonds and confectioners' sugar; process until blended. Add butter;
• pulse just until crumbly.
• Press onto the bottom and 1-1/2 in. up sides of a greased 10-in.
• springform pan. Place on a baking sheet. Bake at 350° for 10
• minutes.
• In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in
• cranberry juice until smooth. Add berries. Cook and stir until
• thickened and bubbly. Set aside.
• In a large bowl, beat the cream cheese, vanilla and remaining sugar
• until smooth. Add eggs; beat just until combined. Pour half of
• batter into crust. Carefully spoon 3/4 cup berry mixture over
• batter; top with remaining batter.
• Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes
• longer or until center is almost set. Combine the sour cream, sugar
• and vanilla; spread over top. Bake 20-30 minutes or until set. Cool
• on a wire rack for 10 minutes. Run a knife around edge of pan to
• loosen; cool 1 hour longer. Spread remaining berry mixture over the
• top. Refrigerate overnight.
• Beat cream until stiff peaks form; fold in ground almonds. Pipe
• around top edge of cheesecake; sprinkle with sliced almonds.
• Yield: 16 servings.