Recipe - Raspberry Chocolate Cheesecake

CHOCOLATE COOKIE CRUST
11 Milk chocolate sandwich
cream cookies, crushed
3 tablespoon Chopped almonds, toasted
3 tablespoon Butter or margarine, melted

RASPBERRY FILLING
24 ounce Cream cheese
Three fourths cup Sugar
One fourth cup Sour cream
5 teaspoon Cornstarch
3 Eggs
1 Egg yoylk
1/3 cup Raspberry schnapps
1 teaspoon Finely shredded lemon peel
1 teaspoon Vanilloa extract
1 teaspoon Almond extract
One half teaspoon Ground cinnamon
One half cup Fresh raspberries
CHOCOLATE RASPBERRY TOPPING:
3 ounce Semisweet chocolate,
coarsely chopped
One fourth cup Raspberry preserves, jelly,
or jam
Fresh raspberries

from Cheesecake Extraordinaire by Mary Crownover.

Chocolate Cookie Crust: In a small bowl stir together crushed cookies and
almonds. Stir in melted butter or margarine till well combined. Press crumb
mixture evenly onto the bottom of a greased 9inch springform pan.

Raspberry Filling: In a large bowl combine cream cheese, sugar, sour cream,
and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg
yolk, one at a time, beating well after each addition. Beat in raspberry
schnapps, lemon peel, vanilla extract, almond extract, and cinnamon. Stir
in raspberries. Pour the cream cheese mixture over the crust.

Bake at 350 for 15 minutes. Lower the temperature to 225 and bake for 1
hour and 10 minutes or till the center no longer looks wet or shiny. Remove
the cake from the oven and run a knife around the inside edge of the pan.
turn the oven off; return the cake to the oven for an additional 30
minutes. Chill, uncovered, overnight.

Chocolate Raspberry Topping: In a small saucepan melt chocolate over low
heat, stirring contantly. Stir in raspberry preserves, jelly, or jam.
Spread the warm chocolate mixture over the cake. Garnish with fresh
raspberries. Chill till serving time. Makes 12 to 18 slices. Posted to
Bakery Shoppe Digest145 by Sandra Swinford sswinfor@cecasun.utc.edu on
Jul 5, 1997