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— Crust–
1 9 ounce package chocolate
-wafer cookies
6 tb (3/4 stick) unsalted butter;
-melted
2 ts Sugar
–Filling–
1 1/2 lb Cream cheese; room
-temperature
1/2 c Sugar
6 oz Bittersweet or semi sweet
-chocolate, chopped, melted
1/2 c Raspberry liqueur (suggest
-Chambord)
4 lg Eggs
1/2 c Whipping cream
2 c Fresh raspberries
Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9
inch diameter springform pan with 2 3/4 inch high sides. Grind cookies in
processor. Add butter and sugar an blend until moist crumbs form. Press
onto bottom and 2 1/4 inches up sides of pan.
Filling: Using electric mixer, beat cream cheese in a larger bowl until
smooth. Add sugar, chocolate, and liqueur and beat until well blended. Add
eggs 1 at a time, beating each addition just until combined. Mix in cream.
Pour filling into crust lined pan. bake until filling is almost set but
center still moves slightly when pan is shaken (about 55 minutes). Transfer
to rack.
To Serve: Serve cheesecake with raspberry sauce and additional berries
separately.
Yields
12 Servings
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