Chambord Cheesecake

• 1 cup chocolate wafer or graham crumbs
• 2 tablespoons sugar
• 3 tablespoons butter or margarine
• 19 ounces cream cheese softened
• 1 cup sugar
• 1/4 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup raspberry jam seedless
• 2-4 tablespoons liqueur raspberry

1. Heat oven to 350F (180C).
2. Mix crumbs, 2 tablespoons sugar and the butter together.
3. Press into bottom of 9 inch springform pan.
4. Bake 10 minutes; cool.
5. Heat oven to 300 degrees.
6. Beat cream cheese in large mixer bowl.
7. Add l cup sugar gradually, beating until fluffy.
8. Add vanilla, jam, and liquer.
9. Beat in eggs 1 at a time.
10. Pour over crumb mixture.
11. Bake until center is firm, about l hour.
12. Cool to room temperature.
13. Refrigerate at least 3 hours but no longer than 10 days.
14. Loosen edge of cheesecake with knife before removing side of pan.

chocolate wafer, sugar, butter, cream cheese, sugar, vanilla, eggs, raspberry, liqueur raspberry

Taken from recipeland.com/recipe/v/chambord-cheesecake-1575 (may not work)