Raspberry Chocolate Cheesecake
(12 servings)

Recipe from Emeril Lagasse, New Orleans chef.

  Crust

  1 9 ounce package chocolate wafer cookies
  6 tbsp. (3/4 stick) unsalted butter, melted
  2 teaspoon. sugar

  Filling

  1 1/2 pounds cream cheese, room temperature
  1/2 cup sugar
  6 oz. bittersweet or semi sweet chocolate, chopped, melted
  1/2 cup raspberry liqueur (suggest Chambord)
  4 large eggs
  1/2 cup whipping cream

  2 cups fresh raspberries

Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9 inch 
diameter springform pan with 2 3/4 inch high sides. Grind cookies in processor. 
Add butter and sugar an blend until moist crumbs form. Press onto bottom and 2 
1/4 inches up sides of 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 1 at a 
time, beating each addition just until combined. 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. 

To Serve: Serve cheesecake with raspberry sauce and additional berries 
separately. 

Kerrie