1 (4.25-oz.) box Blue Diamond Almonds Cinnamon Honey Nut Thins
1/3 cup butter, melted
2 Tbsp. sugar
1/2 tsp. cinnamon
3 (8-oz.) packages cream cheese, softened
2/3 cup sugar
1 tsp. almond extract
20 fresh raspberries
1/4 cup seedless raspberry jam or preserves
Preheat oven to 350 degrees F. Process cracker crumbs, butter, sugar and cinnamon in a food processor until very finely chopped. Place equal amounts into four lightly greased 4 ½ -inch springform pans.
Place a piece of plastic wrap directly onto the surface and press crumbs firmly onto the bottom and partway up the side.
Beat cream cheese, sugar and extract with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
Spread equal amounts of batter into pans. Swirl a Tbsp. of jam into each and press 5 raspberries lightly into the batter. Bake for 30 minutes or until the centers jiggles just slightly when gently tapped. Let cool slightly, then chill for at least 1 to 2 hours.