1 and 1/2 cups crushed chocolate cookies

3 tablespoons melted butter

1/4 cup granulated sugar

Preheat oven to 325 degrees. Combine the crumbs, sugar and butter and press into the bottom of a 9 inch spring form pan. Bake at 325 degrees for 8 to 10 minutes then set aside to cool.

Chocolate Ganache:

4 squares of semi-sweet chocolate

2 cups of heavy cream

Heat the cream either in the microwave or on the stove, then melt the chocolate squares into it until smooth. Pour 1 cup over the prepared crust and place a layer of fresh raspberries on top. Set aside the remaining ganache.

Filling:

3 (8 ounce) packages of cream cheese, softened

3/4 cup sour cream

1 cup granulated sugar

6 eggs at room temperature

1/4 teaspoon almond extract

1 teaspoon vanilla

Fresh raspberries

With electric mixer, combine the cream cheese and sour cream until well blended. Blend in the sugar and extracts then add the eggs one at a time and blend well after each addition.

Pour the mixture over the crust covered with ganache and raspberries. Place a pan of water on lower shelf of the oven and place the cheesecake pan on the rack above it.

Bake at 325 degrees for 1 hour 15 minutes to 1 hour and 30 minutes. Turn off the oven and allow cake to remain in the oven with the door cracked open for 1 hour.

Remove from the oven and loosen the edges of the pan without removing the rim. Pour remaining ganache over top and garnish with fresh raspberries. Cool to room temperature.

Refrigerate for several hours before removing the rim and serving.

Serves 14.

Following is a video demonstration on preparing the cake.




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