Recipe - Chocolate-Raspberry Truffle Cheesecake

LIZ JONES (VXRF36B)

CRUMB CRUST
2 One half cup Wafer crumbs; chocolate
1/3 cup Butter or margarine; melted
One half cup Sugar

FILLING
8 ounce Chocolate squares; semisweet
Cut into 1/2" cubes
One fourth cup Coffee; hot & strong
8 ounce Cream cheese; cut 1" cubes
8 ounce Sour cream
1 cup Sugar
2 Eggs
2 tablespoon Cream; whipping
1 teaspoon Vanilla
One fourth cup Chambray/ raspberry liqueur
Raspberry Sauce *
Cream; whipped & mint sprigs

Crumb Crust: Combine wafer crumbs; butter, and One half cup sugar; blend well.
Press om bottom and 1 One half inches up sides of a 9inch springform pan. Set
aside.

Filling: Position knife blade in food precessor bowl; add chocolate cubes,
and process until finely ground. With food processor running, pour hot
coffee through food chute. Process until chocolate is melted and smooth.
Add cream cheese cubes and next 6 ingredients, and process until mixture is
smooth, stopping once to scrape down sides of processor bowl. Pour mixture
into prepared crust, and bake at 350degrees for 55 minutes. (Center will
still be soft.) Let cheesecake cool to room temperature on a wire rack.
Cover and chill at least 8 hours. Carefully remove sides of pan. Place each
serving on a pool of Raspberry Sauce. Garnish if desired. Yield: 10 to 12
servings. * Raspberry Sauce recipe follows separately.

Southern Living 1991 Annual Recipes by Carol Y. Chastain, San Antonio,
Texas. Formatted by Liz Jones (vxrf36b)...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini