Recipe - Chocolate Truffle Raspberry Cheesecake

3 ounce NUTS, toasted
9 ounce CHOCOLATE WAFER COOKIES,
crushed
1/3 cup SUGAR
6 tablespoon BUTTER, melted
Mix and pat into bottom and
sides of 10" springform
pan.
Set aside.
CAKE
40 ounce CREAM CHEESE, unwrapped and
softened in
Microwave 2 minutes on high
1 cup SUGAR
5 JUMBO EGGS, shelled and
warmed in microwave 25
Seconds
One half cup CHAMBORD LIQUEUR
1 cup RASPBERRY PRESERVES,
strained so there
Are no seeds or fruit pieces
1 cup FRESH RASPBERRIES, optional
One fourth cup CORNSTARCH
One half cup HEAVY CREAM
Beat cheese until light and
fluffy. Add sugar and beat
Again. Add eggs one at a
time,beating ater each.
Stir in
Cream, cornstarch and
liqueur.
Pour into pan and bake at
375degrees for 45 minutes.
(Put
Pan of water on bottom rack
while baking and
preheating.)
Cake is done when edges are
lightly brown and firm and
cake
Is still soft in middle.
Loosen edges from pan and
let cool
2 Hours or so.
Spread raspberry preserves
on top of cake. Make
ganache and
Put in pastry bag. Pipe
ganache around edges of bag
using
Large star tip. Dot top of
cake with fresh
raspberries.
GANACHE
2 tablespoon SUGAR
4 tablespoon BUTTER (unsalted)
1 cup GOURMET HEAVY WHIP WHIPPING
CREAM
1 pound SEMISWEET CHOCOLATE
3 teaspoon CHAMBORD LIQUEUR

** CRUST