1 1/2 c. finely crushed chocolate sandwich cookies (15-16 cookies)
3 tbsp. butter, melted
3 (8 oz.) pkg. cream cheese
1 (8 oz.) can almond paste
1 c. sugar
4 eggs
8 oz. sour cream
Raspberry sauce

In a small bowl combine cookie crumbs and butter. Press into bottom of a greased 9 inch springform pan. In a large mixing bowl beat cream cheese and almond paste on medium to high of electric mixer until combined. Beat in one cup of sugar until fluffy. Add eggs and sour cream all at once, beating on low until combined. Pour into crust and bake at 325 degrees about 1 hour or until center is nearly set when shaken. Cool 15 minutes; loosen crust from sides of pan. Cool 30 minutes more and remove sides of pan. Cool completely and then chill 4-6 hours.