-CRUST-
1 c Bread crumbs
1/4 c Chopped almonds
1/4 c Butter
1/2 ts Cinnamon
1/4 c Sugar
–CAKE–
6 oz White chocolate chips
1 lb Cream cheese
3/4 c Sugar
3 Eggs
1 1/2 ts Vanilla extract
3/4 c Sour cream
2 tb Unsweetened cocoa
RASPBERRY
-SAUCE-
2 1/2 c Raspberries
Sugar; to taste
1 tb Grand Marnier
Place chocolate in a double boiler and heat over hot water until it melts.
Stir to blend and let cool to room temperature.
Microwave almonds and butter for crust for 1 minute. Stir dry crust
ingredients together in 9″ springform pan. Add butter and nuts and pat
firmly onto bottom. Grease sides of pan.
With an electric mixer, blend cheese and sugar until smooth. Mix in eggs,
vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important
to have the cheesecake ingredients and the melted chocolate close to the
same temperature when they are combined so that they blend together
smoothly. Pour into pan. Put another pan with water into the preheated
oven. This will prevent the top of the cheesecake from cracking. Bake in
the middle of a preheated 325F oven for 45 minutes or until just barely
set. Turn off the oven, leave the door ajar, and let cool in oven for 1
hour longer. Chill. Just before serving, dust cocoa through a sieve making
a ring around the cheesecake.
Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a
blender, puree the remaining berries and push through a sieve. Stir in
sugar to taste and the Grand Marnier. To serve, spoon raspberry sauce on
to desert plates. Remove pan sides of cheesecake and cut into wedges. Place
on raspberry sauce and garnish with berries.
Yields
10 Servings
