Chocolate Raspberry Truffle Cheesecake
2-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
1/2 cup sugar
8 ounces semisweet chocolate, cut in 1/2-in. pieces
1/4 cup hot strong coffee
3 pkgs. (8 oz. each) cream cheese, cut in 1-in. cubes
1 carton (8 oz.) sour cream
1 cup sugar, divided
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup raspberry flavored liqueur
fresh mint sprigs
1 pkg. (10 oz.) frozen raspberries, thawed
Combine wafer crumbs, butter and 1/2 cup sugar; blend well. Press on bottom and 1-1/2 inches up sides of a 9-inch springform pan. Set aside.
Position knife blade in food processor bowl, add chocolate cubes and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth.
Add cream cheese cubes and next 6 ingredients and process until mixture is smooth, stopping once to scrape down sides of processor bowl.
Pour mixture into prepared crust and bake at 350ºF. for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan.
Place each serving on a pool of Raspberry Sauce.
Raspberry Sauce: Drain raspberries, reserving juice. Put raspberries through a food mill and discard seeds. Combine raspberry juice, purée and cornstarch, stirring until smooth. Cook over medium heat, stirring until
smooth and thickened. Let cool. Makes 3/4 cup.
Garnish, if desired, with whipped cream and mint.