Rich Raspberry Liqueur Cheesecake - French Chambord Cheesecake

• 5 oz (140 grm). graham cracker crumbs
• 3 tbsp (45 ml) sugar
• 5 tbsp (70 ml) butter, melted
• 16 oz (448 grm). cream cheese, softened
• 1/2 cup (125 ml) sugar
• 1/2 tsp (2 ml) vanilla
• pinch of salt
• 2 large eggs
• 3 tbsp (45 ml) Raspberry Liqueur (Chambord)
• 8 oz (224 grm). sour cream
• 1 tbsp (15 ml) sugar
• 1/2 tsp (2 ml) vanilla
• 1 tbsp (15 ml) Raspberry Liqueur (Chambord)
• 2 cups (475 ml) fresh raspberries

1. Preheat the oven to 350 degrees (175 C.).
2. Mix graham cracker crumbs, sugar and butter.
3. Press mixture firmly into bottom of 9" springform pan.
4. Mix cream cheese, sugar, vanilla and salt at medium speed with electric mixer.
5. Add eggs, and mix until well blended.
6. Using a fork, gently fold Chambord into batter.
7. Pour mixture into crust.
8. Bake for approximately 40 minutes or until golden brown.
9. Loosen cake from rim of pan.
10. Let cool and remove rim of pan.
11. Mix sour cream, sugar, vanilla and Chambord.
12. Spread evenly over the cheesecake.
13. Refrigerate for 4 hours or until firm.
14. Top with fresh raspberries just before serving.

graham cracker crumbs, sugar, butter, cream cheese, sugar, vanilla, salt, eggs, raspberry, sour cream, sugar, vanilla, raspberry, fresh raspberries

Taken from online-cookbook.com/goto/cook/rpage/000DE9 (may not work)