Chocolate Raspberry Truffle Cheesecake
2 1/2 cups chocolate wafer crumbs
1/3 cup butter or margarine, melted
1/2 cup granulated sugar
8 ounces semisweet chocolate squares, cut into 1/2-inch cubes
1/4 cup hot strong coffee
24 ounces cream cheese, cut into 1-inch cubes
8 ounces sour cream
1 cup granulated sugar
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur
Whipped cream, fresh mint
Combine wafer crumbs, butter and the 1/2 cup sugar; blend well. Press on bottom
and 1 1/2 inches up sides of a 9-inch springform pan. Set aside.
Position knife blade in food processor bowl; add chocolate cubes, and process
until finely ground. With food processor running, pour hot coffee through food
chute. Process until chocolate is melted and smooth. Add cream cheese cubes and
next 6 ingredients, and process until mixture is smooth, stopping once to scrape
down sides of processor bowl.
Pour mixture into the prepared crust, and bake at 350 degrees F for 55 minutes
(center will still be soft). Let cheesecake cool to room temperature on a wire
rack. Cover and chill at least 8 hours.
Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce.
Garnish with whipped cream and fresh mint leaves, if desired.
1 (10 ounce) package frozen raspberries, thawed
2 teaspoons cornstarch
Drain raspberries, reserving juice. Put raspberries through a food mill, and
discard seeds. Combine raspberry juice, purée and cornstarch, stirring until
smooth. Cook over medium heat, stirring until smooth and thickened. Let cool.