Crust:
1 10 oz. bag sliced almonds (about 2 cups)
¼ cup butter, melted
¼ cup brown sugar

Filling:
2 lbs. cream cheese, softened (I used half regular cream cheese and ½ low-fat cream cheese)
1-1/2 cups sugar
Juice of 2 limes
Pinch of salt
4 eggs

Raspberry Swirl:
6 oz. frozen whole raspberries
1Tbsp. cornstarch
½ cup sugar

Butter a 10-inch springform pan. Preheat oven to 350 degrees.

In food processor, process almonds until they are a fine meal. Dust bottom and sides of springform pan with almond meal. Add melted butter to remaining almonds and mix in brown sugar. Press onto the bottom of the springform pan.

In a large bowl, beat cream cheese and sugar with electric mixer until well blended, 1-2 minutes. Add limejuice and salt and beat another minute. Add eggs one at a time, beating after each addition.

Pour cheesecake filling into prepared springform pan. Place on a cookie sheet.

Reserve a handful of raspberries for garnish. Place rest of raspberries and sugar in a small saucepot and bring to a boil, stirring. Add a tablespoon or two of water if this mixture needs a little more juice. Mix cornstarch with 2 tablespoons of water and blend into raspberries after they reach a boil. Lower heat, stir, and cook for about 5 minutes or until thickened.

Swirl in raspberry puree into cheesecake, working rapidly so as to avoid turning the entire cheesecake pink. I found that working clockwise and making eight small swirls on the outer edge and one central swirl worked well.

Bake cheesecake at 350 degrees in center rack of oven for 50-60 minutes. Let cool on a rack until room temperature. Then cover and refrigerate overnight.

Garnish cheesecake with reserved raspberries.

Makes 8-10 servings.