[The Mad Baker]

12 Servings...

Ingredients:

1 1/4 c graham cracker crumbs
1/4 c unsalted butter, melted

32 oz cream cheese
1 cup light brown sugar
2 tbs unbleached flour
2 tsp pure vanilla extract
8 oz dark chocolate, melted
1/4 c hazelnut liquor
4 eggs
1/2 c raspberries
1 tbs sifted powdered sugar

Preheat oven to 350 F.

In medium bowl, combine graham cracker crumbs and melted butter until crumbs are evenly moist. Press along and up the sides of a 9 inch springform pan.

Place crust in oven and bake 8 to 10 minutes. Remove from oven, let cool.

Beat cream cheese, brown sugar, flour and vanilla in a large bowl with an electric mixer until well blended. Add eggs, one by one, beating on low speed after each addition. Last, blend melted chocolate and hazelnut liquor into filling, pour over crust.

Bake 35 to 40 minutes or until center is almost set. Run a thin knife or metal spatula along the rim of the pan to loosen cake.

Top cheesecake with fresh raspberries and sprinkled powdered sugar.

Cool. Cover; refrigerate 4 hours to overnight. Remove cheesecake from pan.

Cover and refrigerate any leftover dessert.