Recipe - Raspberry Chocolate Chip Muffins

Crust
1 9 ounce package chocolate
wafer cookies
6 tablespoon (Three fourths stick) unsalted butter;
melted
2 teaspoon Sugar
Filling
1 One half pound Cream cheese; room
temperature
One half cup Sugar
6 ounce Bittersweet or semi sweet
chocolate, chopped, melted
One half cup Raspberry liqueur (suggest
Chambord)
4 lg Eggs
One half cup Whipping cream
2 cup Fresh raspberries

Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9
inch diameter springform pan with 2 Three fourths inch high sides. Grind cookies in
processor. Add butter and sugar an blend until moist crumbs form. Press
onto bottom and 2 One fourth inches up sides of pan.

Filling: Using electric mixer, beat cream cheese in a larger bowl until
smooth. Add sugar, chocolate, and liqueur and beat until well blended. Add
eggs 1 at a time, beating each addition just until combined. 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.

To Serve: Serve cheesecake with raspberry sauce and additional berries
separately.

From: Sanjiv Singh Recipe from Emeril Lagasse, New Orleans chef. If you
use a bought pie crust, this recipe makes enough filling for two pies.

When Evelyn unveiled the dessert at a recent coop dinner, we quickly
understood why the main course had been a large salad. Chocolate Raspberry
Cheesecake with raspberry sauce. It doesn't get much better folks. I would
venture to say that this definitely makes the list of the best 10 desserts
I have ever had. There was a hush as we started to bite into the
cheesecake. A few moans, and then I couldn't bear the thought of not having
the recipe, any longer. Here it is, as it appears in the Jan. issue of Bon
Appetit. Enjoy!

Busted and entered for you by: Bill Webster
Posted to MMRecipes Digest V4 #291 by Bill Webster thelma@pipeline.com
on Nov 08, 1997