* Exported from MasterCook * Chocolate Truffle Raspberry Cheesecake Recipe By : Wendy Lockman Serving Size : 1 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 3 oz Nuts -- toasted 9 oz Chocolate wafer cookies -- crushed 1/3 c Sugar 6 tb Butter -- melted Cake: 40 oz Cream cheese 1 c Sugar 5 lg Eggs 1/2 c Chambord liqueur 1 c Raspberry preserves 1 c Fresh raspberries (optional) 1/4 c Corn starch 1/2 c Heavy cream Ganache: 2 tb Sugar 4 tb Unsalted butter 1 c Gourmet heavy whip whipping cream 1 lb Semisweet chocolate 3 ts Chambord liqueur Crust: Mix nuts, crushed cookies, sugar, and butter. Pat into bottom and sides of 10" springform pan. Set aside. Cake: Unwrap cream cheese and soften in microwave for 2 minutes on high power. After shelling eggs, warm in microwave for 25 seconds. Strain preserves to remove all seeds and fruit pieces. Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time, beating after each. Stir in cream, corn starch, and liqueur. Pour into pan and bake at 375°F for 45 minutes. (Put pan of water on bottom rack while baking and preheating.) Cake is done when edges are lightly brown and firm and cake is still soft in middle. Loosen edges from pan and let cool 2 hours or so. Spread raspberry preserves on top of cake. Make ganache and put in pastry bag. Pipe ganache around edges of bag using large star tip. Dot top of cake with fresh raspberries. - - - - - - - - - - - - - - - - - -