1 teaspoon butter or margarine
1 cup ground almonds
1 pound milk chocolate, chopped
32 ounces cream cheese, softened
1/2 cup butter or margarine, softened
1/3 cup milk
2 tablespoons raspberry liqueur, amaretto or milk
4 eggs
1 egg yolk
1 cup raspberries
1/2 cup sliced almonds, toasted
1 ounce white baking bar or milk chocolate, chopped

Grease the bottom of a 9-inch springform pan with the 1 teaspoon butter or margarine. Press ground almonds onto the bottom of the prepared pan.

Melt the 1 pound milk chocolate; cool. Set pan and chocolate aside.

For filling, in a large mixing bowl beat the melted chocolate, cream cheese, 1/2 cup butter or margarine, 1/3 cup milk and liqueur or milk with an electric mixer on medium to high speed until combined. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Pour filling into the prepared springform pan. Place on a shallow baking pan on the oven rack. Bake at 350 degrees F about 55 minutes or until 1 to 2 inches of outside edges appear set when shaken.

Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes.

Loosen cheesecake from sides of pan and cool for 30 minutes more.

Remove sides of the springform pan. Cool completely, then chill in the refrigerator for 4 to 24 hours before serving.

Just before serving, gently toss together the raspberries and sliced almonds. Mound the raspberry mixture in the center of the cheesecake.

Melt the 1 ounce white baking bar or milk chocolate. Drizzle over the raspberry mixture in a zigzag pattern.