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Cupid's Kiss Raspberry Cheesecake


  • 1 pkg. (8.5-oz.) chocolate wafer cookies, finely crushed
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 2 8-oz pkgs cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 1 Tbsp. Gran Marnier
  • 1 teas. lemon juice
  • 1 lb. red raspberries
  • 2 oz.s finest quality milk chocolate
  • 2 oz.s finest quality dark chocolate
  • 1 Tbsp. vegetable oil


Preheat oven to 350 degrees F. Combine cookie crumbs, butter, and sugar. Press into bottom and sides of 9-inch springform pan. Bake 10 minutes. Set aside to cool. Reserve 10-12 whole raspberries. Puree remainder. Measure 2/3 cup raspberry puree for cheesecake. Strain remainder in a sieve. (Note: I think I might strain the whole batch to keep the seed bits from disrupting the creaminess of the cheesecake.) Reserve. For filling, beat cream cheese, sugar, eggs, sour cream, Grand Marnier and lemon juice until very smooth and fluffy. Add the 2/3 cup raspberry puree. Blend well. Pour into prepared crust. Bake 60 minutes. Cool to room temperature. For sauce, melt chocolates and oil. Frost cheesecake with chocolate sauce. Place reserved whole raspberries in decorative pattern on top of sauce. Refrigerate until sauce hardens. Serve with strained raspberries, sweetened with a little Grand Marnier, if desired.

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