Cheesecake Framboise

By Scrappin Broad

Ingredients

• 1-1/2 c vanilla pound cake crumbs
• 1/4 c Half & Half (or evaporated milk)
• 6 oz semi-sweet chocolate chips
• 1-1/2 lbs cream cheese, softened
• 1 c sugar
• 1 tsp vanilla
• 1/4 c Framboise
• 1/4 c brewed, cold espresso or French roast coffee
• 2 eggs
• 1 c sour cream

Preparation

Step 1

Preheat oven to 350. Distribute pound cake crumbs evenly over the bottom of a 9" spring form pan & lightly press down. Set crust aside while making cheesecake batter.

In a small heavy saucepan, melt together the half & half or evaporated milk & chocolate chips. Stir over low heat until smooth & well combined. (I do this step in the microwave.) Remove from heat.

Using an electric mixer, in a large bowl, beat together cream cheese, sugar & vanilla until light & fluffy (5 min).

Add Framboise, coffee & eggs, mixing well. Add chocolate & mix again. Mixture should be very smooth at this point. Add sour cream & mix again until just combined.

Pour into prepared crust & bake at 350 for approx. 45 minutes. Cheesecake will be slightly puffed & set about 1" around pan, and center will be semi-set. Remove from oven & cool. Cover & refrigerate overnight.

Before serving, cut around sides of pan & remove hinged sides.