Raspberry Cheesecake

• 1 cup graham cracker crumbs
• 2 Tbs sugar
• 3 Tbs butter melted
• 4 (8 oz) packages creamcheese
• 3/4 cup sugar
• 4 eggs
• 2 egg yolks
• 1/4 cup cognac
• 1 tsp vanilla extract
• 8 oz sour cream
• 3 Tbs powdered sugar
• 2-3 Tbs cognac
• Raspberry sauce
• 2 (10 oz) packages frozen raspberries, thawed
• 2 Tbs cornstarch
• 1/4 cup sugar
• 1/4 cup water
• 1 1/2 tsp orange juice
• 2-3 Tbs Cointreau

1. Combine first 3 ingredients, mixing well. Firmly press mixture into bottom of a 9 inch springform pan. Bake at 350 F (180C) for 8 min. Cool completely.
2. Beat creamcheese with mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs and egg yolks, one at a time, beating well. Stir in 1/4 cup cognac and vanilla. Pour mixture into prepared pan. Bake at 350F for 10 min. Reduce oven t to 200F and bake 50 min.
3. Combine sour cream, powdered sugar and 2-3 Tbs cognac. Carefully spread over the cheesecake. Bake at 350F for 15 min. Let cool to room t on a wire rack. Chill 8 hours or overnight.
4. RASPBERRY SAUCE
5. Drain raspberries, reserving juice. Press raspberries through a sieve discarding seeds. Set aside.
6. Combine raspberry juice and cornstarch in a heavy saucepan. Stir until smooth. Add sugar, raspberry pulp, water and orange juice. Cook over low heat stirring constantly, until smooth. Stir in Cointreau. Cool.

graham cracker crumbs, sugar, butter, creamcheese, sugar, eggs, egg yolks, cognac, vanilla, sour cream, powdered sugar, cognac, raspberry sauce, frozen raspberries, cornstarch, sugar, water, orange juice

Taken from www.epicurious.com/recipes/member/views/raspberry-cheesecake-50139763 (may not work)