CRUST
5 oz graham cracker crumbs
3 tablespoons of sugar
5 tablespoons of butter melted
FILLING
16 oz cream cheese softened
1/2 cup sugar
1/2 teaspoons of vanilla
pinch salt
2 large eggs
3 tablespoons of Chambord liqueur
TOPPING
8 ounces of sour cream
1 tablespoons of sugar
1/2 teaspoon of vanilla
1 tablespoon of Chambord liqueur
1 cup of fresh raspberries
Preheat oven to 350 degrees F.
To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" spring form pan.
To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended.
Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm.
Top with fresh raspberries just before serving.
YIELD: 8 Servings
