CRUST:

1 3/4 c. graham cracker crumbs (20 crackers)
1/4 c. finely chopped walnuts
1/2 tsp. cinnamon
1/2 c. butter

FILLING:

3 well beaten eggs
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla
1/2 tsp. almond extract
3 c. sour cream

CRUST: Mix together and press on bottom and sides of spring form pan.

FILLING: Combine all ingredients, beat until smooth. Blend in sour cream. Bake at 375 degrees for 1 hour.

GLAZE:

1 pkg. frozen raspberries
1 c. water
1 1/2 tbsp. cornstarch
1/2 c. sugar

Mix cornstarch and sugar, add to water and raspberries and cook until thick and clear.