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Choco-Raspberry Cheesecake




Source of Recipe


Family Circle Magazine


List of Ingredients




Crust:
2 1/2 cups vanilla wafer cookies
1 cup slivered almonds
Pinch salt
6 tablespoons butter, melted

Chocolate Layer:
1/2 cup heavy cream, heated
4 ounces semisweet chocolate, chopped
1 tablespoon raspberry liqueur (optional)

Filling:
2 teaspoons unflavored gelatin
1/4 cup water
1/2 cup heavy cream
16 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon grated lemon rind
1/4 teaspoon almond extract
1 half-pint raspberries



Recipe



1. Crust: In processor, pulse cookies, nuts, salt until crumbs form. With processor running, add butter. Pulse until crumbs hold together. Press into 9-inch glass pie plate. Chill.
2. Chocolate Layer: Pour hot cream over chocolate in bowl. Let stand 30 seconds. Add liqueur, if using; stir until smooth. Pour in crust. Chill until firm to touch, 30 minutes.
3. Filling: Sprinkle gelatin over 1/4 cup water in small saucepan. Let stand 3 minutes to soften. Heat over medium heat, stirring to dissolve gelatin, 3 minutes. Cool 5 minutes.
4. In bowl, beat cream until stiff. In large bowl, beat cheese, sugar, rind, extract. With mixer running, gradually add gelatin. Fold in cream, berries. Spread in crust. Chill to firm, 2 hours. Garnish with berries, if desired.