Raspberry-chocolate Cheesecake

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 25 chocolate snap cookies
• 1/4 cup firmly packed brown sugar
• 3 tablespoons unsalted butter, melted
• 2 lbs cream cheese
• 1 1/2 cups sugar
• 4 large eggs
• 2 large egg yolks
• 3 tablespoons flour
• 1 cup sour cream
• 1/4 cup chambord raspberry liquor
• 1 teaspoon vanilla extract
• 5 ounces semisweet chocolate, chopped
• 1/4 cup heavy cream
• 1/4 cup chambord raspberry liquor
• 12 ounces raspberry preserves
• 2 tablespoons chambord raspberry liquor

Recipe

• 1 crust: place chocolate snaps in a food processor and process to fine crumbs.
• 2 add sugar and butter and process until well blended.
• 3 place in the bottom of a 9- or 10-inch springform pan, then press evenly onto bottom and sides.
• 4 refrigerate crust until firm, about 30 minutes.
• 5 filling: preheat oven to 425°f
• 6 beat cream cheese in large bowl of electric mixer on lowest speed until smooth.
• 7 beat in sugar and flour until well blended.
• 8 beat in eggs and yolks until mixture is smooth.
• 9 stir in sour cream, chambord, and vanilla.
• 10 pour filling into prepared crust, smoothing with spatula.
• 11 bake 15 minutes.
• 12 reduce oven temperature to 225°f bake 40 minutes, covering top loosely with foil if browning too quickly.
• 13 increase oven temperature to 350°f and bake another 10 minutes.
• 14 turn off oven; open door slightly and let cake sit in oven until completely cool, at least 2 hours.
• 15 cover cake with plastic wrap and refrigerate overnight.
• 16 chocolate ganache: scald cream in heavy medium saucepan over high heat.
• 17 reduce heat to low; add chocolate and chambord and stir 1 minute.
• 18 remove from heat and stir until all chocolate is melted.
• 19 let sit for about 10 minutes to cool slightly.
• 20 pour over top of cake. using a pastry brush, smooth ganache evenly over top of cake.
• 21 refrigerate until chocolate is firm.
• 22 raspberry glaze: place raspberry preserves and chambord in a small saucepan.
• 23 heat over medium heat, stirring occasionally, until glaze is smooth.
• 24 if not using seedless preserves, put glaze through a sieve to remove the seeds.
• 25 let glaze cool a few minutes, then pour over top of cake. smooth with a spatula.
• 26 refrigerate cake until ready to serve.
• 27 before serving place on a cake plate and remove sides of springform pan.