Chocolate-Raspberry Cheesecake

• 1 pkg. (150 g) round shortbread cookies, finely crushed
• 1 Tbsp. butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar, divided
• 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted
• 3 eggs
• 4 cups raspberries
• 1 Tbsp. corn starch
• 1 Tbsp. water

1. Heat oven to 350 degrees F.
2. Combine 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 chocolate; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 40 to 45 min.
8. or until centre is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate cheesecake 4 hours.
11. Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 min.
12. or until slightly thickened, stirring frequently.
13. Mix corn starch and water until blended.
14. Add to raspberry mixture; cook and stir 1 min.
15. or until thickened.
16. Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
17. Serve cheesecake topped with raspberry sauce.

shortbread cookies, butter, cream cheese, sugar, chocolate, eggs, raspberries, corn starch, water

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-cheesecake-169646.aspx (may not work)