Chocolate-Raspberry Truffle Cheesecake

• 2 1/2 cups chocolate wafer crumbs
• 13 cup butter or margarine, melted
• 1/2 cup sugar
• 8 ounces chocolate, semisweet semisweet, cut into 1/2 inch cubes
• 1/4 cup coffee hot and strong
• 8 ounces cream cheese cut 1 inch cubes
• 8 ounces sour cream
• 1 cup sugar
• 2 large eggs
• 2 tablespoons cream whipping
• 1 teaspoon vanilla extract
• 1/4 cup liqueur raspberry

1. Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend well.
2. Press in bottom and 1 1/2 inches up sides of a 9-inch springform pan.
3. Set aside.
4. Filling: Position knife blade in food precessor bowl; add chocolate cubes, and process until finely ground.
5. With food processor running, pour hot coffee through food chute.
6. Process until chocolate is melted and smooth.
7. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl.
8. Pour mixture into prepared crust, and bake at 350F (180C) for 55 minutes.
9. (Center will still be soft.)
10. Let cheesecake cool to room temperature on a wire rack.
11. Cover and chill at least 8 hours.
12. Carefully remove sides of pan.

chocolate wafer crumbs, butter, sugar, chocolate, coffee, cream cheese, sour cream, sugar, eggs, cream whipping, vanilla, liqueur raspberry

Taken from recipeland.com/recipe/v/chocolate-raspberry-truffle-che-45737 (may not work)