3 (3 ounce) packages cream cheese, softened
3 eggs, room temperature
1 teaspoon vanilla extract
1 (3 ounce) package instant whipped topping mix
1 cup boiled water
6 (3 ounce) packages cream cheese, softened
6 cups sliced almonds
1 (8 ounce) container frozen whipped topping, thawed
Beat cream cheese, egg whites, or vanilla extract until mixed; Transfer to 3-cup-sized piping bag and pipe on large slotted 9-inch springform pan or bench. Twist and pipe remaining 1/4 cup buttercream into center of pan. Sprinkle 1/2 cup raisins over remaining cake. Pour half of cream cheese mixture into crust. Cover and refrigerate 6 hours.
Stir remaining 3-percent buttercream into remaining 1-cup cream cheese mixture; sprinkle over cheesecake; refrigerate 20 minutes.
With pastry blender attachment, whip cream with ... trailed whisk until peaks form by hand. Beat egg whites in small bowl until egg whites are foamy; frost with remaining 1/4 cup buttercream frosting. Chill before serving.