Chambord Cheesecake

• CRUST
• 1 cup chocolate wafers or 1 cup graham cracker, crumbs
• 2 tablespoons sugar
• 3 tablespoons melted unsalted butter or 3 tablespoons melted unsalted margarine
• CHEESECAKE
• 19 ounces cream cheese, softened
• 1 cup sugar
• 1/4 teaspoon vanilla extract
• 3 eggs
• 1/2 cup seedless raspberry preserves (more if needed)
• 4 tablespoons Chambord raspberry liquor
• GARNISH
• fresh raspberry
• confectioners' sugar, for dusting the top of cheesecake

1. Heat oven to 350u0b0F.
2. Mix crumbs, 2 tablespoons sugar and melted butter together. Press into bottom of 9" springform pan. Bake 10 minutes; cool.
3. Lower heat in oven to 300u0b0F.
4. Beat softened cream cheese in large mixing bowl. Add 1 cup sugar gradually, beat it until fluffy.
5. Add vanilla, preserves, and Chambord. Beat in eggs 1 at a time.
6. Pour over crumb mixture. Bake until center is firm, about 1 hour.
7. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days.
8. Loosen edge of cheesecake with knife before removing side of pan.
9. Garnish with raspberries around cheesecake.

chocolate wafers, sugar, butter, cream cheese, sugar, vanilla, eggs, seedless raspberry preserves, chambord raspberry liquor, fresh raspberry, confectioners

Taken from www.food.com/recipe/chambord-cheesecake-190800 (may not work)