-CRUST-
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter; melted
FILLING
16 oz Cream cheese; softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur
TOPPING
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries; fresh
Preheat oven to 350~. To prepare crust, mix graham cracker crumbs,
sugar and butter. Press mixture firmly into bottom of 9″ springform
pan. To make filling, mix cream cheese, sugar, vanilla, and salt at
medium speed with electric mixer. Add eggs, and mix until well
blended. Using a fork, gently fold Chambord into batter. Pour mixture
into crust. Bake for approximately 40 minutes or until golden brown.
Loosen cake from rim of pan. Let cool and remove rim of pan. To
prepare topping, mix sour cream, sugar, vanilla, and Chambord and
spread evenly over cheesecake. Refrigerate for 4 hours or until firm.
Top with fresh raspberries just before serving.
Yields
8 Slices