Canyon Cafe Raspberry Chiffon Cheesecake

1 3/4 cups Oreo cookie crumbs
1/3 cup butter, melted
20 frozen raspberries, thawed
2 envelopes unflavored gelatine
1 cup cold water
1 cup boiling water
32 ounces cream cheese, softened
1 cup granulated sugar
4 tablespoons Chambord Raspberry Liqueur
1 cup melba sauce or raspberry jam
Chocolate Sauce

Crust: Set oven at 350 degrees F. Have a 10-inch springform pan ready by spraying with nonstick spray. (If you have cardboard rounds, place this in the springform before forming the crust.)

Mix cookie crumbs and melted butter in a bowl, and press a thin crust (1/4 inch) into the bottom and sides of pan. Place in oven and bake for 10 minutes. Remove and cool completely at room temperature.

Filling: Puree thawed raspberries in food processor and strain out seeds. Set aside.

In small bowl, combine gelatine with cold water and let stand until gelatine is softened. Add boiling water and stir until gelatine is completely dissolved and liquid is clear. Beat cream cheese, sugar and 2 tablespoons raspberry liqueur until well blended. Add the raspberry puree and gelatine mixture, and blend thoroughly. Pour into crust and refrigerate for several hours � until cake is completely firm.

Remove the springform ring (keep it on the cardboard round). Mark top for 12 pieces.

Combine melba sauce with the remaining 2 tablespoons of raspberry liqueur and set aside.

Serving: Place portion onto dessert plate. Drizzle the top with raspberry sauce and garnish with zigzag lines of chocolate sauce across cake and plate. Place a large rosette of whipped cream on plate against side of cake. Place a mint leaf in the whipped cream. Sprinkle the plate with fresh raspberries.

Servings: 12

Source: Canyon Cafe Alamo Quarry - San Antonio Living