Chocolate-Raspberry Cheesecake

• 1 (150 g) package round shortbread cookies, finely crushed
• 1 tablespoon butter, melted
• 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
• 3/4 cup white sugar, divided
• 3 eggs
• 4 cups raspberries
• 1 tablespoon cornstarch
• 1 tablespoon water

1. Heat oven to 350 degrees F (175 degrees C).
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
5. Bake 40 to 45 minutes or until centre is almost set.
6. Run knife around rim of pan to loosen cake; cool before removing rim.
7. Refrigerate cheesecake 4 hours.
8. Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 minutes or until slightly thickened, stirring frequently.
9. Mix cornstarch and water until blended.
10. Add to raspberry mixture; cook and stir 1 minutes or until thickened.
11. Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
12. Serve cheesecake topped with raspberry sauce.

shortbread cookies, butter, philadelphia chocolate, white sugar, eggs, raspberries, cornstarch, water

Taken from allrecipes.com/recipe/chocolate-raspberry-cheesecake-3/ (may not work)