Chocolate-Raspberry Truffle Cheesecake

By SaraB

Ingredients

• Cake:
• 2-1/2 cups chocolate wafer crumbs
• 1/3 cup butter, melted
• 1/2 cup sugar
• 1 8-oz pkg semisweet chocolate squares, cut into 1/2-inch cubes
• 1/4 cup hot strong coffee
• 3 8-oz pkgs cream cheese, cut into 1-inch cubes
• 1 8-oz carton sour cream
• 1 cup sugar
• 2 eggs
• 2 Tbs whipping cream
• 1 tsp vanilla extract
• 1/4 cup Chambord or other raspberry-flavored liqueur
• Raspberry Sauce:
• 1 10oz pkg frozn raspberries, thawed
• 2 tsp cornstarch
• Garnish: Whipped cream, mint sprigs

Details

Servings 10

Preparation

Step 1

NOTE: Make cake a day before serving.

Cake:
Combine first 3 ingredients; blend well. Press on bottom and 1-1/2 inches up sides of a 9-inch springform pan. Set aside.

Position knife blade in food processor bowl; add chocolate cubes, and process until finely round. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese and next 6 ingredients, and process until smooth, stopping once to scrape down sides of bowl.

Pour mixture into prepared crust, and bake at 350 for 55 minutes. (Center will still be soft.) Let cool to room temperature on a wire rack. Cover and chill at least 8 hours. Remove from pan. Serve on a pool of Raspberry Sauce and garnish, if desired.

Sauce:

Drain raspberries, reserving juice. Put raspberries through a food mill and discard seeds. Combine raspberry juice, puree, and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool.