Chocolate-Raspberry Truffle Cheesecake
2 1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
1/2 cup sugar
8 ounce package semisweet chocolate squares, cut into 1/2 inch cubes
1/4 cup hot strong coffee
3 8 ounce packages cream cheese, cut into 1 inch cubes
8 ounce carton sour cream
1 cup sugar, divided
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry flavored liqueur
fresh mint sprigs
10 ounce package frozen raspberries, thawed
2 teaspoons cornstarch
Combine wafer crumbs, butter and 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up sides of a 9 inch springform pan. Set aside.
Position knife blade in food processor 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 F. 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, with whipped cream and mint.
Drain raspberries, reserving juice. Put raspberries through a food mill and discard seeds. Combine raspberry juice, purÃ©e and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Makes 3/4 cup.