White Chocolate Raspberry Swirl Cheesecake

In a food processor or in blender at medium speed, blend vanilla wafers and 1/4 cup toasted almonds until fine crumbs form. Mix crumb mixture, margarine and 2 tablespoons sugar.

Press onto bottom of a 10-inch spring-form pan.

In food processor, blend raspberries until pureed.

Press through fine sieve into 2-quart saucepan to remove seeds.

Stir cornstarch into pureed raspberries.

Cook over medium heat, stirring constantly, until mixture boils and thickens; boil 1 minute.