|10 ounces||Frozen raspberries; thawed|
|1 tablespoon||Confectioner's sugar|
|1 tablespoon||Raspberry liqueur; (optional)|
|Chocolate ice cream topping|
|Melted white baking chocolate|
Puree raspberries in a food processor or blender. Strain and discard seeds.
Place juice and pulp in a small saucepan. Stir in cornstarch until it dissolves; turn heat to medium. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in liqueur. Cover and refrigerate.
To serve, spoon raspberry sauce onto serving plate. Place 1 slice of commercially-prepared cheesecake or pound cake over sauce. Decoratively drizzle chocolates over cake. Sprinkle with toasted pecans.
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