| 3 | oz | NUTS, toasted |
| 9 | oz | CHOCOLATE WAFER COOKIES, crushed |
| 1/3 | c | SUGAR |
| 6 | tb | BUTTER, melted |
| | Mix and pat into bottom and sides of 10" springform pan. |
| | Set aside. |
| | CAKE |
| 40 | oz | CREAM CHEESE, unwrapped and softened in |
| | Microwave 2 minutes on high |
| 1 | c | SUGAR |
| 5 | | JUMBO EGGS, shelled and warmed in microwave 25 |
| | Seconds |
| 1/2 | c | CHAMBORD LIQUEUR |
| 1 | c | RASPBERRY PRESERVES, strained so there |
| | Are no seeds or fruit pieces |
| 1 | c | FRESH RASPBERRIES, optional |
| 1/4 | c | CORNSTARCH |
| 1/2 | c | HEAVY CREAM |
| | Beat cheese until light and fluffy. Add sugar and beat |
| | Again. Add eggs one at a time,beating ater each. Stir in |
| | Cream, cornstarch and liqueur. |
| | Pour into pan and bake at 375-degrees 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. |
| | GANACHE |
| 2 | tb | SUGAR |
| 4 | tb | BUTTER (unsalted) |
| 1 | c | GOURMET HEAVY WHIP WHIPPING CREAM |
| 1 | lb | SEMISWEET CHOCOLATE |
| 3 | ts | CHAMBORD LIQUEUR |
