CRUST:

2 1/2 c. crushed coconut crackers or graham crackers
2/3 c. butter, melted

FILLING:

32 oz. cream cheese
6 eggs
1 1/2 c. sugar
2 tbsp. cornstarch
4 oz. butter, melted
1 tbsp. vanilla, white if you have it
1 tbsp. lemon juice
16 oz. sour cream
1 tbsp. almond extract
1 tbsp. orange extract
2 oz. Amaretto liqueur

Combine all the filling ingredients together and set aside. Combine crust ingredients and blend thoroughly. Place this crust in a greased 9 inch springform pan. Pour in the cheese mixture and sprinkle some crumbs from the crust on top of batter before placing in oven. Place the springform pan in a roasting pan half full of water. Bake at 450 degrees for 1 hour. After cake is done, let set for 2 hours. Reverse cheesecake, so that the bottom becomes the top.

If you want, place crust mixture in a 11 x 14 inch pan. Pour in batter and bake at 450 degrees for 1 hour, or when a knife comes out clean. Let cake cool and top with fresh Red Raspberries.