Raspberry Chocolate Cheesecake
- 11 oreo cookies, crushed
- 3 tbs chopped almonds, toasted
- 3 tbs butter melted
- 24 oz cream chese
- 3/4 cup sugar
- 1/4 cup sour cream
- 5 tsp cornstarch
- 3 eggs
- 1 egg yolk
- 1/3 cup raspberry schnapps
- 1 tsp finely shredded lemon peel
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup fresh raspberries
- 3 oz semisweet chocolate, coarsely chopped
- 1/4 cup raspberry preserves, jelly, or jam fresh raspberries
Crust: In a small bowl stir together crushed cookies and almonds. Stir in melted butter or margarine till well combined. Press crumbined. Presss crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
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 extact, 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 and 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.
In a small saucepan melt chocolate over low heat, stirring constantly. Stir in raspberry preserves, jelly, or jam. Spread the warm chocolate mixture over the cake. Garnish with fresh raspberry. Chill till serving time. Makes 12 to 18 slices.