1/2 cup slivered & chopped almonds (other chopped nuts may be substituted)
3/4 to 1 cup melted butter
Crush one half package of Oreos in a food processor and sprinkle crumbs over the shortbread crumb crust if desired.
3 eggs, separated
1 (8-oz.) cream cheese
1 cup sugar
1 c. heavy cream
1 (10-oz.) frozen raspberries or strawberries, partially thawed
For graham cracker crust:
Combine thoroughly crumbs, melted butter and sugar. Reserve a heaping 1/2 cup crumbs for the top if desired. Lightly press the remaining crumb mixture into well greased 9 x 13 baking dish. Bake in 375 degree oven for about 8 minutes; cool.
Note: If using a springform pan, graham cracker crust will work best.
For the shortbread crumble crust:
Preheat oven to 325° F.
Combine flour, brown sugar, almonds and melted butter and spread in 9×13 pan. Bake at 325°F for 20 minutes. Stir a couple of times but leave crumbs chunky. Cool
Once cooled, evenly press 2/3 of the mixture in the 9×13″ dish to create crust.
Sprinkle remaining crust/crumb mixture on top.For Dessert:
For the Dessert:
Beat egg yolks until thick; add room temp cream cheese, sugar and salt. Beat until smooth and light. In another bowl, Beat egg whites until stiff peaks form.
In another bowl, Whip cream until stiff.
Gently but thoroughly fold whipped cream with beaten egg whites.
Fold the above into the cream cheese mixture.
In a mixer or blender, crush the berries to a pulp. Gently swirl half of fruit pulp through the filling and pour over cooled crust. Spoon remaining puree over the top, and swirl with a knife. If desired top with additional reserved crumbs or you can even top with cool whip, and freeze until firm. To serve, let stand a few minutes before serving. Cut into squares or using a biscuit cutter, you can make individual rounds.