Almond Cheesecake With Raspberries

• 1 2-layer package yellow cake mix
• 1/2 cup butter, melted
• 4 eggs, divided
• 3 8-ounce packages cream cheese, such as philadelphia cream cheese, softened
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup raspberries
• 1/4 cup sliced almonds, toasted
• 1 teaspoon powdered sugar

1. Preheat the oven to 325 degrees.
2. Stir the cake mix, butter and 1 egg until blended; spread onto bottom of 9-inch springform pan.
3. Beat the cream cheese, granulated sugar, vanilla and almond extract with mixer until blended. Add remaining eggs, 1 at a time, mixing after each addition until blended. Pour over crust.
4. Bake for 1 hour to 1 hour 5 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. Top the cheesecake with raspberries and nuts just before serving; sprinkle with powdered sugar.