Raspberry Chocolate cheesecake

By dhoffmanlatter

Ingredients

• crust:
• 9 oz package chocolate wafer cookies
• 6 T unsalted butter, melted
• 2 t sugar
• filling:
• 1 1/2 lbs cream cheese, room temp
• 1/2 cup sugar
• 6 oz bittersweet chocolate, chopped, melted
• 1/2 cup raspberry liqueur
• 4 eggs
• 1/2 cup whipping cream
• topping:
• 2 cups sour cream
• 1/2 cup plus 2 T sugar
• 1 cup chilled whipping cream
• 1 pint fresh raspberries
• raspberry sauce:
• 1 package unsweetened raspberries, thawed
• 1/4 cup sugar
• 2 T raspberry liqueur

Details

Servings 12

Preparation

Step 1

1. crust: put rack in center of oven. preheat to 350 degrees. butter springform pan.

2. grind cookies in processor and add butter and sugar till blended. press onto bottom of pan and up sides about 2 inches.

3. for filling: using mixer beat cream cheese in large bowl till smooth. add sugar, chocolate, and liqueur till well blended. add eggs 1 at a time, till just combined. mix in cream.

4. pour filing into pan and bake till almost set but center shakes a little- about 40 minutes. transfer to rack and increase oven to 400 degrees. (cover and chill overnight)

5. in medium bowl beat 1 cup cream and 2 T sugar to form peaks. transfer to pastry bag and pipe rosettes around edge of cake. place berry between each rosette. serve with sauce.

6. to make sauce- combine all ingredients in processor and puree till smooth. strain mixture into bowl. cover and chill.