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3 ounce NUTS, toasted
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9 ounce CHOCOLATE WAFER COOKIES, crushed
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1/3 c. SUGAR
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6 Tbsp. BUTTER, melted Mix and pat into bottom and sides of 10" springform pan. Set aside. CAKE
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40 ounce CREAM CHEESE, unwrapped and softened in Microwave 2 min on high
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1 c. SUGAR
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5 x JUMBO Large eggs, shelled and warmed in microwave 25 Seconds
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1/2 c. CHAMBORD LIQUEUR
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1 c. RASPBERRY PRESERVES, strained so there Are no seeds or possibly fruit pcs
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1 c. FRESH RASPBERRIES, optional
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1/4 c. CORNSTARCH
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1/2 c. HEAVY CREAM Beat cheese till light and fluffy. Add in sugar and beat Again. Add in Large eggs one at a time,beating ater each. Stir in Cream, cornstarch and liqueur. Pour into pan and bake at 375-degrees for 45 min. (Put Pan of water on bottom rack while baking and preheating.) Cake is done when edges are lightly brown and hard and cake Is still soft in middle. Loosen edges from pan and let cold
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2 x Hrs or possibly 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
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2 Tbsp. SUGAR
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4 Tbsp. BUTTER (unsalted)
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1 c. GOURMET HEAVY WHIP WHIPPING CREAM
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1 lb SEMISWEET CHOCOLATE
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3 tsp CHAMBORD LIQUEUR
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Receta Chocolate Truffle Raspberry Cheesecake
