Chocolate And Raspberry Cheesecake

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• Servings: 8
• 18 vanilla wafer cookies
• 1 cup almonds, toasted
• 4 1/2 tablespoons unsalted butter, melted
• 4 ounces imported chocolate, chopped
• 2 (8 ounce) packages cream cheese, room temperature
• 2/3 cup sugar
• 2 teaspoons vanilla extract
• 3/4 teaspoon grated lemon, rind of
• 2 large eggs
• 3/4 cup fresh raspberries or 3/4 cup frozen unsweetened raspberries, thawed,drained
• 1 (8 ounce) container sour cream
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 2 1/2 pints raspberries or 1 pint strawberry
• 1/2 cup seedless raspberry jam

Recipe

• 1 for crust------------.
• 2 preheat oven to 350f degrees.
• 3 place large piece of foil on heavy large baking sheet.
• 4 set 8x2-inch bottomless heart-shaped cake pan atop foil.
• 5 wrap foil around outside and 1 inch up sides of pan.
• 6 butter foil and pan.
• 7 finely grind cookies and almonds in processor.
• 8 add butter and blend until mixture forms very moist crumbs.
• 9 using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
• 10 bake until golden, about 10 minutes.
• 11 cool.
• 12 maintain oven temperature.
• 13 for filling--------------.
• 14 melt chocolate in top of double boiler over simmering water until smooth, stirring often.
• 15 remove from over water.
• 16 using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
• 17 add eggs 1 at a time, beating just until combined.
• 18 beat in chocolate.
• 19 spoon half of batter into crust.
• 20 top with 3/4 cup berries.
• 21 spoon remaining batter over.
• 22 bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
• 23 let cool for 20 minutes.
• 24 using fingertips, press down gently on edges of cheesecake to flatten slightly.
• 25 for topping------------------.
• 26 whisk sour cream, sugar and vanilla in bowl.
• 27 spoon over cake, spreading to edge of pan.
• 28 bake 5 minutes.
• 29 transfer cake in pan to rack.
• 30 run small knife around sides of cake.
• 31 cool completely and chill cake overnight.
• 32 fold down foil along sides of pan.
• 33 lift cake pan off cheesecake.
• 34 transfer cheesecake to platter, discarding foil.
• 35 cover cake with berries.
• 36 bring jam to simmer in small saucepan, stirring often.
• 37 gently brush jam over berries.