Vermont Butter & Cheese Raspberry Goat Cheese Cheesecake
FOR THE CRUST
Heat the oven to 350°F.
Place the toasted almonds into a food processor and pulse until you have small crumbs. Mix together the almonds amaretti cookie crumbs, salt, and melted butter.
Press the crumb mixture into a 9" springform pan that has been sprayed with non-stick cooking spray. Bake for 8 minutes.
FOR THE CHEESECAKE
Cream the cream cheese and Vermont Butter and Cheese fresh chèvre in a mixer on medium speed. Add the sugar and mix until combined. Slowly add the eggs, egg yolks, and extracts and continue to mix on low speed. Add the sour cream and raspberry jam and mix until the filling is consistent.
Prepare the springform pan by wrapping it in several layers of aluminum foil so that no water can seep into it. Pour the filling into the springform pan and place the springform into a roasting pan.
Add hot water to the roasting pan until it reaches half way up the sides of the springform pan. Place in the oven and bake for 45-50 minutes, rotating once halfway through.
Remove the cheesecake from the oven and let it rest until it reaches room temperature. Refrigerate overnight and serve slightly chilled.