Ingredients
- Filling:
- 1 12oz pkg. frozen raspberries, partially thawed
- 1 Tbsp. cornstarch
- Crust:
- 1 9oz. pkg. chocolate wafer cookies
- 1/3 c. butter melted
- Cheesecake:
- 1 1/2 c. sugar
- 2 cream cheese softened
- 4 eggs
- 1 1/2 c. sour cream
- 3 Tbsp. cornstarch
- 1 tsp. vanilla
- Glaze:
- 2 1oz. squares semi sweet baking chocolate
- 1/4 c. water
- 2 Tbsp. butter
Preparation
Step 1
1. Combine raspberries and 1 Tbsp. cornstarch in 2-qt. saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (6-10 min). Continue boiling 1 min. Remove from heat, cool 10 min.
2. Heat oven to 325. Place cookies in food processor. Process until very finely chopped (30-40 seconds). Add melted butter, process until smooth (20-30 seconds). Press onto bottom of 9" springform pan; set aside.
3. Combine sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition (1-2 minutes). Add sour cream and 3 Tbsp. cornstarch. Continue beating, scraping bowl often, until well mixed (1-2 minutes). Stir in vanilla.
4. Pour half of cheesecake batter over crust. Spoon filling evenly over batter in pan. Top with remaining cheesecake batter. Bake for 60-70 minutes or until just set 2" from edge of pan. Turn off oven; leave cheesecake in oven 2 hours. Remove from oven; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely (about 2 hours). Loosely cover; refrigerate 8 hours or overnight.
5. Combine all glaze ingredients in a 1-quart saucepan. Cook over medium heat, stirring occasionally until chocolate and butter are melted and glaze is smooth.
6. To serve, cut into individual servings; place onto serving plates. Drizzle about 1 Tbsp. glaze over each serving. Store refrigerated.