Orange Cheesecake Dessert Recipe

In a small bowl, combine the cookie crumbs, almonds and 2 tablespoons sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish. Cover and refrigerate for at least 15 minutes. In a large bowl, beat cream cheese and remaining sugar until smooth. Add orange juice concentrate and extract; beat until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350 ° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. Drain raspberries, reserving juice; set berries aside. In a small saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; gently stir in raspberries. Cool. Serve with cheesecake dessert.