Milk Chocolate Cheesecake

• 1 cup Oreo cookie crumbs
• 1 cup butter cookie crumbs
• 1/2 cup melted unsalted butter
• 3 lbs cream cheese, softened
• 2 cups sugar, divided
• 6 eggs
• 1 cup heavy cream
• 1/2 cup flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup milk chocolate, melted
• 2 cups fresh raspberries
• 1 lemon, juice of
• 1/4 cup Grand Marnier
• whipped cream (in a pastry bag with star tip)
• fresh mint sprig
• chocolate curls
• powdered sugar, in shaker
• cocoa powder, in shaker

1. Preheat oven to 350u0b0.
2. Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs, one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate.
3. Pour in the prepared pan. Bake for one hour and fifteen minutes, or until the cake is set; The cake is ready when it's just jiggly in the center, don't over-bake. Remove from the oven and with a knife and loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
4. For the sauce:
5. In a mixing bowl, combine all of the ingredients together and allow to sit 2 to 3 hours. Place a piece of the cake on a plate. Spoon ther raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.

cookie crumbs, butter cookie crumbs, butter, cream cheese, sugar, eggs, heavy cream, flour, salt, vanilla, milk chocolate, fresh raspberries, lemon, grand marnier, whipped cream, mint sprig, chocolate curls, powdered sugar, cocoa

Taken from www.food.com/recipe/milk-chocolate-cheesecake-303473 (may not work)