Creamy Lemon Tart with Nut Crust

HEAT oven to 350°F.

COMBINE nuts, matzo meal, 2 Tbsp. sugar and butter until well blended; press onto bottom and up side of 9-inch tart pan. Bake 15 min. or until lightly browned. Cool completely.

MEANWHILE, beat whole eggs and egg yolk in medium saucepan with whisk until well blended. Gradually beat in 1 cup sugar until well blended. Stir in lemon juice; cook on low heat 8 min. or until mixture is thick enough to coat back of spoon, stirring constantly. Remove from heat.

ADD cream cheese, 2 pieces at a time, beating after each addition until cream cheese is completely melted and mixture is well blended. Pour into crust.

REFRIGERATE 4 hours or until firm. Top with raspberries just before serving.