Chocolate Pecan Cheesecake with Raspberry Sauce
3/4 cup graham cracker crumbs
3/4 cups pecan pieces, toasted, finely chopped
1/4 cup firmly packed brown sugar
1/2 cup margarine or butter, melted
1/3 cup cocoa
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tablespoon vanilla extract
1 cup whipping cream, whipped
1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
1/4 cup red currant jelly or raspberry jam
1 tablespoon cornstarch
Preheat oven to 300ºF. Combine crumbs, pecans, sugar, and 1/4 cup margarine. Press firmly on bottom of 9-inch springform pan. Combine cocoa and remaining 1/4 cup margarine, stirring until smooth.
In large mixer bowl, beat cheese until fluffy. Add cocoa mixture; mix well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour into prepared pan. Bake 1 hour or until set. Cool. Chill thoroughly. Just before serving, remove side of springform pan. Top cheesecake with
whipped cream; garnish with raspberry sauce, additional pecans and chocolate curls. Serve remaining sauce with cheesecake. Refrigerate leftovers.
Raspberry sauce: In small saucepan, combine thawed frozen red raspberries in syrup, jelly or jam and cornstarch. Cook and stir until thickened and clear. Cool. Chill.