Chocolate truffle raspberry cheesecake

6 servings

Ingredients

Quantity		Ingredient
3	ounces	NUTS, toasted
9	ounces	CHOCOLATE WAFER COOKIES, crushed
⅓	cup	SUGAR
6	tablespoons	BUTTER, melted
		Mix and pat into bottom and sides of 10\" springform pan.
		Set aside.
		CAKE
40	ounces	CREAM CHEESE, unwrapped and softened in
		Microwave 2 minutes on high
1	cup	SUGAR
5		JUMBO EGGS, shelled and warmed in microwave 25
		Seconds
½	cup	CHAMBORD LIQUEUR
1	cup	RASPBERRY PRESERVES, strained so there
		Are no seeds or fruit pieces
1	cup	FRESH RASPBERRIES, optional
¼	cup	CORNSTARCH
½	cup	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	tablespoons	SUGAR
4	tablespoons	BUTTER (unsalted)
1	cup	GOURMET HEAVY WHIP WHIPPING CREAM
1	pounds	SEMISWEET CHOCOLATE
3	teaspoons	CHAMBORD LIQUEUR

** CRUST