Raspberry-chocolate Cheesecake

Pre-heat the oven to 375 degrees.

For the crust: Lightly spray the spring-form pan with a non-stick spray
such as PAM. Mix graham crackers and sugar in a bowl and dust the pan.

For the filling: Soften the cream cheese by microwaving in a bowl approx.
30 seconds for every half-pound (2 – 2 1/2 minutes). Add two eggs and mix
with an electric mixer until well incorporated. Slowly add the sugar; about
1/2 cup at a time until incorporated. Add the remaining two eggs and mix
until there are no more lumps and the batter is smooth (about three
minutes).

In a seperate container melt the chocolate. This could be done in the
microwave. I prefer to melt it over the stove. The later method requires a
little more attention to the chocolate. Do not scortch the bottom. Not only
will the chocolate taste bitter but it’s not fun trying to clean.

Add melted chocolate to the batter. Mix on high. While mixing, add the
candy concentrate with an eye-dropper. Experiment with this step. The more
concentrate you add, the stronger the flavor. You don’t want too much,
though. I have made cheesecake that tasted like cough syrup. So, don’t
over-do-it.

Pour the mixture in the spring-form pan and bake until the center is set
(The top of the cheesecake will be glossy while baking. When the luster of
the center begins to dull, it is ready.) The cheesecake may still be
“jiggly” (like jell-o). That’s o.k. It will set in the refrigerator.

Allow the cheesecake to cool enough to handle the pan without oven-mits and
place in the refrigerator at least 4 hours.

This is a dish best prepared a day or two in advance.