Raspberry Cheesecake

Fleishmann's Recipe, found in the SmartSource today. The recipe actually calls for "2 envelopes Fleischmann’s® RapidRise Yeast" but of course RecipeZaar wouldn't accept that as an ingredient.

• Ready In: 50 mins
• Serves: 8
• Yields: 1 Pie

Ingredients

• Batter

• 1 1⁄2 cups all-purpose flour
• 1⁄2 ounce  yeast
• 1⁄4 cup sugar
• 1⁄4 teaspoon salt
• 1⁄4 cup butter, melted
• 2⁄3 cup milk, very warm (120 to 130 F)
• 1  egg

• Raspberry Sauce

• 1 1⁄2 cups frozen unsweetened raspberries
• 1⁄2 cup sugar
• 1  tablespoon cornstarch
• 2  tablespoons cold water

• Cheesecake Filling

• 1 (8 ounce) package cream cheese, softened
• 1  egg
• 1⁄2 cup sugar
• 1  tablespoon cornstarch
• 1⁄4 teaspoon  almond extract
• 3  tablespoons  sliced almonds (optional)

Directions

1. MIX batter ingredients together in a pre-sprayed 9-1/2 inch deep dish pie plate.
2. Allow mixture to rest while preparing raspberry sauce and cheesecake.
3. Combine raspberry sauce ingredients in a saucepan and bring to a boil. Boil for 1 to 2 minutes, until sauce is thickened.
4. Whip all cheesecake ingredients in a large bowl with electric mixer until smooth.
5. TOP batter with cheesecake mixture, then raspberry sauce. Swirl mixtures together using a knife. Sprinkle almonds over top, if desired.
6. BAKE by placing in a COLD oven; set temperature to 350°F Bake for 30 to 35 minutes, until cheesecake is set.
7. RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.