Red Raspberry Cheesecake

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gonzales Estate in Crandall, Texas in 1980.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 cups crushed vanilla wafers
 * 3 tablespoon chopped toasted almonds
 * 4 tablespoon melted butter

Filling

 * 24 ounces cream cheese softened
 * ⅔ cup granulated sugar
 * 5 tablespoon cornstarch
 * 3 eggs
 * 1 egg yolk
 * ½ cup whipping cream
 * ½ cup amaretto
 * 2 teaspoon almond extract

Sauce

 * 24 ounces frozen raspberries thawed
 * 5 tablespoons amaretto
 * ⅓ cup granulated sugar

Directions

 * 1) In small bowl stir together crushed cookies and chopped almonds.
 * 2) Add butter and stir to combine.
 * 3) Press mixture into bottom of a greased spring form pan.
 * 4) In large bowl combine cream cheese, sugar and cornstarch.
 * 5) Beat until smooth with an electric mixer.
 * 6) Add eggs one at a time beating well each time.
 * 7) Add yolk and beat again.
 * 8) Stir in whipping cream, amaretto and almond extract then mix well.
 * 9) Pour mixture into the crust and bake at 400 for 10 minutes.
 * 10) Lower temperature to 200 and bake 1 hour and 15 minutes.
 * 11) Remove cheesecake from oven and run knife around inside edge of pan.
 * 12) Turn oven off then return cake to oven for an additional 30 minutes.
 * 13) Remove from oven and chill for 3 hours or more.
 * 14) Puree thawed berries in blender then strain through fine sieve over wide bowl.
 * 15) Heat puree with sugar until mixed.
 * 16) Remove from heat and add liqueur.
 * 17) To serve pool ¼ cup of sauce on each plate.
 * 18) Place serving of cheesecake on sauce.