*  Exported from  MasterCook  *
                   Chocolate Truffle Raspberry Cheesecake
 Recipe By     : Wendy Lockman <wlockman@RA1.RANDOMC.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      oz            NUTS, toasted
    9      oz            CHOCOLATE WAFER COOKIES, crushed
      1/3  c             SUGAR
    6      tb            BUTTER, melted
   40      oz            CREAM CHEESE
    1      c             SUGAR
    5                    JUMBO EGGS
      1/2  c             CHAMBORD LIQUEUR
    1      c             RASPBERRY PRESERVES
    1      c             FRESH RASPBERRIES, optional
      1/4  c             CORNSTARCH
      1/2  c             HEAVY CREAM
    2      tb            SUGAR
    4      tb            BUTTER (unsalted)
    1      c             GOURMET HEAVY WHIP WHIPPING CREAM
    1      lb            SEMISWEET CHOCOLATE
    3      ts            CHAMBORD LIQUEUR
 Mix nuts, crushed cookies, sugar and butter.  Pat into bottom and sides of 10
 springform pan. Set aside. 
 Unwrap cream cheese and soften in microwave for 2 minutes on high power. 
 After shelling eggs, warm in microwave for 25 seconds.  Strain preserves to
 remove all seeds and fruit pieces.
 Beat cheese until light and fluffy.  Add sugar and beat Again.  Add eggs one
 at a time, beating ater each.  Stir in Cream, cornstarch and liqueur. Pour
 into pan and bake at 375-degrees for 45 minutes.  (Put pan of water on bottom
 rack while baking and preheating.) Cake is done when edges are lightly brown
 and firm and cake is still soft in middle.  Loosen edges from pan and let cool
 2 Hours or so.  Spread raspberry preserves on top of cake. Make ganache and
 Put in pastry bag.  Pipe ganache around edges of bag using Large star tip. 
 Dot top of cake with fresh raspberries. 
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