Rick, Deborah, and Julianna's Place

12 SERVINGS

CRUST
1 9-oz. package chocolate wafer cookies (Chocolate teddy grahams work fine)
6 Tbsp. (3/4 stick) unsalted butter, melted
2 tsp. sugar

FILLING
1 1/2 pounds cream cheese, room temperature
½ cup sugar
6 oz. bittersweet (not unsweetened) or semisweet chocolate,
chopped, melted
½ cup raspberry liqueur (Chambord)
4 large eggs
½ cup whipping cream

TOPPING
2 cups sour cream
½ cup plus 2 Tbsp. sugar

RASPBERRY SAUCE

DIRECTIONS

FOR 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 and blend until moist crumbs form. Press onto bottom and 2 1/4 inches up sides of pan.

FOR FILLING: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, chocolate, and liqueur and beat until well blended. Add eggs 1 at a time, beating after 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. Increase oven temperature to 400 degrees.

FOR TOPPING: Combine sour cream and ½ cup sugar in bowl. Gently press down any raised edges of cheesecake. Spoon topping over cake. Bake 15 minutes. Place on rack and cool. Cover; chill overnight. (Can be made 2 days ahead.)

MAKES ABOUT 2 ½ CUPS

2 12-oz. packages frozen unsweetened raspberries, thawed
½ cup sugar
2 Tbsp. raspberry liqueur

DIRECTIONS

Combine all ingredients in processor and puree until smooth. Strain mixture through fine strainer into bowl. (Can be prepared 1 day ahead. Cover and chill. Extra sauce freezes well.)

Source: Bon Appetit, January 1993, p.60.