Chocolate Raspberry Cheesecake

It had always been quite popular. For plain Chocolate, just omit the berries and the liqueur.

Chocolate Raspberry Cheesecake

Crust:

1 1/4 cups chocolate cookie crumbs (like Oreo or chocolate wafers) 1/4 cup butter, melted

Blend well together and press into the bottom of an 11 inch springform pan. Bake at 350 for 5 minutes. Let cool.

Turn oven up to 400.

Filling:

• 1 cup raspberries
• If raspberries are frozen, place in a strainer and thaw.
• ! kg. cream cheese
• 1 cup granulated sugar
• Blend well until smooth.
• 1 tsp vanilla
• 2 tbsp raspberry liqueur
• 1/2 cup 35% cream

Add to cheese mixture and blend.

• 3 eggs
  

Add to cheese mixture one at a time, and blend well. Do not overmix.

• 2 cups (about 12 oz) semisweet chocolate, melted
• Blend well into cream cheese mixture.
• Put 1/2 of chocolate/cheese mixture over the crust. Evenly distribute the raspberries over this, pressing them in gently. Spread the rest of the chocolate/cheese mixture on the top ans smooth.
• Place cheesecake into the preheated 400 degree oven, AND TURN THE OVEN OFF. Leave the cake in the turned off oven for 1 hour.
• Chill for 2 - 3 hours, then glaze.
  
• To glaze: Remove ring from pan, and smooth the edges of the cake with a knife or spatula dipped in HOT water. Make a ganache from 12 oz. semi-sweet chocolate and 10 fluid oz. 35% cream. Pour this over the cheesecake, and let cool until set. Spillover ganache can be reused another time, or let it cool until piping consistency, and pipedecorations onto the top of the cake.