c crushed chocolate wafer cookies (20 cookies)
T butter, melted
an 8 oz. pkg. cream cheese, softened
c sour cream
T raspberry liqueur
t finely shredded lemon peel
c fresh raspberries or seedless raspberry jam
Preheat oven to 350. Line an 8x8x2" baking pan with foil, extending it beyond the pan. Lightly grease. For crust, in a small bowl, stir together crushed wafers and melted butter. Pat crumb mixture firmly into the bottom of the prepared pan; set aside. For filling, in a medium bowl, beat cream cheese with mixer on medium to high speed until smooth. Add sour cream and sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs just until combined. Add raspberry liqueur, cornstarch and lemon peel. Beat on low speed just until combined.Pour filing over crust in pan, spreading evenly. Arrange raspberries on filing. Bake for 25-30 minutes or until center is set. Cool in pan on a wire rack. Cover and chill for at least 1 hour or overnight.