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Chambord Cheesecake
| Ingredients | |||
| 1 | cup | chocolate wafer or graham crumbs | |
| 2 | tablespoon | sugar | |
| 3 | tablespoon | butter or margarine, melted | |
| 19 | oz | cream cheese, softened | |
| 1 | cup | sugar | |
| 1/4 | teaspoon | vanilla | |
| 3 | each | eggs | |
| 1/2 | cup | raspberry jam, seedless | |
| 2-4 | tablespoon | raspberry liquer | |
Directions: | |||
| Heat oven to 350 degrees. Mix crumbs, 2 tb sugar and the butter together. Press into bottom of 9 inch springform pan. Bake 10 minutes; cool. Heat oven to 300 degrees. Beat cream cheese in large mixer bowl. Add l cup sugar gradually, beating until fluffy. Add vanilla, jam, and liquer. Beat in eggs 1 at a time. Pour over crumb mixture. Bake until center is firm, about l hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan. | |||
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