Categories: Cheesecakes, Chocolate, Cakes/choc. 
      Yield: 6 servings 
  
      3 oz NUTS, toasted                            -liqueur. 
      9 oz CHOCOLATE WAFER COOKIES,                 Pour into pan and bake at 
           -crushed                                 -375-degrees for 45 minutes. 
    1/3 c  SUGAR                                    -(Put 
      6 tb BUTTER, melted                           Pan of water on bottom rack 
           Mix and pat into bottom and              -while baking and 
           -sides of 10" springform                 -preheating.) 
           -pan.                                    Cake is done when edges are 
           Set aside.                               -lightly brown and firm and 
           CAKE                                     -cake 
     40 oz CREAM CHEESE, unwrapped and              Is still soft in middle. 
           -softened in                             -Loosen edges from pan and 
           Microwave 2 minutes on high              -let cool 
      1 c  SUGAR                               2    Hours or so. 
      5    JUMBO EGGS, shelled and                  Spread raspberry preserves 
           -warmed in microwave 25                  -on top of cake. Make 
           Seconds                                  -ganache and 
    1/2 c  CHAMBORD LIQUEUR                         Put in pastry bag.  Pipe 
      1 c  RASPBERRY PRESERVES,                     -ganache around edges of bag 
           -strained so there                       -using 
           Are no seeds or fruit pieces             Large star tip.  Dot top of 
      1 c  FRESH RASPBERRIES, optional              -cake with fresh 
    1/4 c  CORNSTARCH                               -raspberries. 
    1/2 c  HEAVY CREAM                              GANACHE 
           Beat cheese until light and         2 tb SUGAR 
           -fluffy.  Add sugar and beat        4 tb BUTTER (unsalted) 
           Again.  Add eggs one at a           1 c  GOURMET HEAVY WHIP WHIPPING 
           -time,beating ater each.                 -CREAM 
           -Stir in                            1 lb SEMISWEET CHOCOLATE 
           Cream, cornstarch and               3 ts CHAMBORD LIQUEUR 
  
  ** CRUST