White Chocolate Almond Cheesecake

For the chocolate almond crust

• 1 1/4 cups whole almonds, rather finely ground
• 4 ounces butter, melted
• 1/2 cup sugar
• 1/2 teaspoon pure almond extract
• 1 tablespoon cocoa powder

1. Thoroughly mix all ingredients together and pat into the bottom of a 9 inch spring form pan.
2. Bake the crust in a pre-heated 350F oven for 15 minutes. Remove from oven and cool.

For the filling and topping

• 1 pound softened cream cheese
• 1/2 cup sugar
• 1/2 teaspoon pure almond extract
• 2 eggs
• 1 cup gluten free white chocolate chips or baking morsels
• 1/4 cup water
• 1 pint fresh blueberries
• 2 tablespoons sugar
• 1 6 ounce package fresh raspberries

1. In a mixing bowl mix the cream cheese, 1/2 cup sugar and almond extract with an electric mixer until well blended.
2. Add the eggs, one at a time while still mixing.
3. Stir in the melted white chocolate until fully incorporated.
4. Spread the mixture over the prepared crust and bake at 350F for 30 to 40 minutes until the center just sets. ( Check at 30 minutes)
5. Remove from oven and let cool and then refrigerate for at least 4 hours.
6. For the topping ,heat the blueberries, water and sugar in a saucepan until the berries just begin to soften and burst a little. This will only take a few minutes. Remove the pan from the heat and stir in the raspberries. Let cool and refrigerate until ready to serve.
7. To serve, top each piece with a couple of spoons of sauce or alternatively serve with fresh berries.