1 1/2 cups small pretzel twists (2 ounces; about 33)
2 tablespoons sliced almonds, toasted
3 tablespoons butter, melted
1/3 cup water
1 envelope unflavored gelatin
1 1/2 8 ounce tub light cream cheese, softened
1 8 ounce carton light dairy sour cream
1/4 cup powdered sugar
1/2 teaspoon almond extract
1/2 8 ounce container frozen light whipped dessert topping, thawed
1 cup quartered or halved fresh strawberries
1 cup fresh blackberries or blueberries
Preheat oven to 350 degrees F. For crust:
1. In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture on the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.
1. Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
2. In a large bowl, combine cream cheese, sour cream, powdered sugar, and almond extract; beat with an electric mixer on medium speed until smooth. Add gelatin mixture; beat until combined. Fold in whipped topping.
3. Spread half of the filling evenly over cooled crust. Top with half of the strawberries and half of the blackberries. Spread the remaining cream cheese mixture over berries. Cover and chill cheesecake for 4 to 24 hours or until set. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Cut cheesecake into wedges. Top each serving with some of the remaining strawberries and blackberries.