Mix crumbs, butter and sugar in small bowl; press onto bottom and 1/2 inch up sides of 9-inch springform pan or pie plate. Refrigerate.
Beat cream cheese, frosting, peel and juice in large bowl with electric mixer on medium speed until well blended.
Gently stir in whipped topping; pour over crust. Refrigerate until firm.
Arrange raspberries and almonds on top of cheesecake.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
10 to 12
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.