Raspberry Dream Torte

From a Naomi's Gift

1-10 oz. pkg. frozen raspberry
1 ¼ cup vanilla water crumbs
¼ cup melted butter
½ cup butter
1 ½ cups 10x sugar
¼ t. vanilla
¼ t. almond extract
¼ cup sugar
2 T. cornstarch
whipped cream for garnish
2 eggs

Defrost raspberries. Combine vanilla wafer crumbs and ¼ cup melted butter. Press into bottom of 7-½ inch spring form pan. Cream ½ cup butter and 10x sugar. Add eggs, beating well after each. Blend in extracts. Spread over crumb layer. Chill until firm. Combine sugar, cornstarch and raspberry. Cook, stirring constantly until clear and thick. Pour raspberry filling over torte. Refrigerate several hours. Garnish with whipped cream.

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