1 cup chocolate
wafer or graham cracker
2 tablespoons sugar
3 tablespoons melted butter or margarine
19 ounces cream
1 cup sugar
1/2 cup seedless raspberry
2 to 4 tablespoons raspberry liqueur
Heat oven to 350° F.
Mix crumbs, 2 tablespoons sugar and the butter together.
Press into bottom of 9 inch springform pan. Bake 10 minutes; cool.
Heat oven to 300° F.
Beat cream cheese in large mixer bowl. Add 1 cup sugar
gradually, beating until fluffy. Add vanilla, jam and 1. Beat in eggs 1 at a
time. Pour over crumb mixture. Bake until center is firm, about l hour.
Cool to room temperature. Refrigerate at least 3 hours but no
longer than 10 days. Loosen edge of cheesecake with knife before removing side