Stir cake mix, butter and 1 egg until blended. Spread onto bottom of 9-inch springform pan.
Beat cream cheese, granulated sugar, vanilla and almond extract with mixer until blended. Add remaining eggs, 1 at a time, mixing after each addition until blended. Pour over crust.
Bake 1 hour and 5 minutes, or until the centre is almost set. Run knife around the crime of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake for 4 hours.
Top cheesecake with raspberries and nuts just before serving. Sprinkle with powdered sugar.