Raspberry Chocolate Cheesecake
Submitted by sweetielola on April 05, 2004 at 6:13 pm

DESCRIPTION
Raspberry Chocolate Cheesecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Crust

1 9-oz. package chocolate wafer cookies
6 TB unsalted melted butter
2 teaspoons sugar

Filling

1-1/2 pounds (3 boxes) cream cheese, room temperature
1/2 cup sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate,
melted
1/2 cup raspberry liqueur
4 large eggs
1/2 cup whipping cream

1 cup chilled whipping cream
1 1/2 pint basket fresh raspberries
Fresh mint leaves

For crust: Position rack in center of oven and preheat to 350F. Butter 9" springform pan with 2-1/2" high sides. Grind cookies in processor. Add butter and sugar and blend until moist crumbs form. Press onto bottom and 2-1/4" up sides of pan.

For Filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, chocolate and liqueur and beat until well blended. Add eggs 1 at a time, beating after each addition just until combined. Don't over mix or may crack or rise too high during baking. 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.

In a medium bowl, beat 1 cup cream and 1-2 TB 10-x sugar (depending how sweet you want it) to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes around edge of cake. Place berries between each rosette. Garnish with mint. Serve with sauce and additional berries.

Raspberry Sauce - You could make a smaller portion of this if the raspberries are too expensive!

2 12-ounce packages frozen unsweetened raspberries, thawed
1/2 cup sugar
2 TB raspberry liqueur