Chocolate-raspberry truffle cheesecake

Yield: 12 Servings

Measure Ingredient
2½ cup Wafer crumbs; chocolate
⅓ cup Butter or margarine; melted
½ cup Sugar
8 ounces Chocolate squares; semisweet
\N \N Cut into 1/2\" cubes
¼ cup Coffee; hot & strong
8 ounces Cream cheese; cut 1\" cubes
8 ounces Sour cream
1 cup Sugar
2 \N Eggs
2 tablespoons Cream; whipping
1 teaspoon Vanilla
¼ cup Chambray/ raspberry liqueur
\N \N Raspberry Sauce *
\N \N Cream; whipped & mint sprigs



Crumb Crust: Combine wafer crumbs; butter, and ½ cup sugar; blend well. Press om bottom and 1½ inches up sides of a 9-inch springform pan. Set aside.

Filling: Position knife blade in food precessor 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 prepared crust, and bake at 350-degrees 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 if desired. Yield: 10 to 12 servings. * Raspberry Sauce recipe follows separately.

Southern Living 1991 Annual Recipes by Carol Y. Chastain, San Antonio, Texas. Formatted by Liz Jones (vxrf36b)...

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