Ingredients
| 1 pkg. (9 oz.) | chocolate wafer cookies | | 6 tbsp. | unsalted butter, melted | | 2 tsp. | sugar | | 1-1/2 lb. | cream cheese | | 1/2 cup | sugar | | 6 oz. | bittersweet chocolate, chopped and melted | | 1/2 cup | raspberry liqueur | | 4 | egg | | 1/2 cup | whipping cream | | 1 pkg. (12 oz.) | raspberry, frozen | | 1/2 cup | sugar | | 2 tbsp. | raspberry liqueur |
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Instructions
For crust:
Position rack in center of oven and preheat to 350°F. butter 9" springform pan with 2-3/4 " high sides. Grind cookies in food processor. Add butter and sugar and blend until moist crumbs form. Press on botton and 2-1/4" up the sides of the pan.
Filling:
Using electric mixer, beat cream cheese in a larger bowl until smooth. Add sugar, chocolate and liqueur and beat until well blended. Add eggs, one at a time, beating after each addition just until combines. Mix in cream. Pour filling into crust lined pan. Bake until filling is almost set but center still moves slightly when pan is shaken (about 55 minutes) Transfer to rack. Serve with raspberry sauce.
Raspberry Sauce:
Combine raspberries, sugar and liqueur in food processor and puree until smooth. Strain through fine strainer into bowl. Cover and chill.
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