Almond Cheesecake

a Betty Crocker Favorite...

ALMOND CHEESECAKE
Crust
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, softened
Filling
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 cup whipping cream
1 teaspoon almond extract
3 eggs
Garnish
1/4 cup sliced almonds
4 teaspoons sugar
Fresh raspberries, if desired
Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap outside of side and bottom of pan with foil.
Reserve 1/2 cup of the cake mix; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until edges are golden brown. Reduce oven temperature to 325°F for shiny metal pan (or 300°F for dark or nonstick pan).
In same large bowl, beat reserved 1/2 cup cake mix and cream cheese on medium speed until well blended. Beat in 3/4 cup sugar, the whipping cream and almond extract on medium speed until smooth and creamy. On low speed, beat in eggs, one at a time, until well blended. Pour batter over crust. Place springform pan in large roasting pan; place on oven rack. Pour enough boiling water into roasting pan to cover half of side of springform pan.
Bake 55 to 60 minutes or until edge is set but center jiggles slightly when moved. Cool in pan (in water bath) on cooling rack 20 minutes. Remove pan from water bath. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes at room temperature.
Cover loosely; refrigerate at least 4 hours or overnight.
Meanwhile, in 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper; break apart.
Remove side of pan before serving. Garnish cheesecake with sugared almonds. Store covered in refrigerator.