INGREDIENTS

INSTRUCTIONS

FILLING
GLAZE
1. Assemble 9-inch springform pan with base lip-side down. stir cookie
crumbs with butter until moistened; with back of spoon, press evenly onto
bottom of pan. Centre pan on foil squar; press foil up to cover side of
pan. Bake in 325F 160C oven for 5 minutes. Set aside.
2. filling: Meanwhile, in large bowl set over hot (not boiling) water, melt
chocolate; set aside and let cook to room temperature. in separate bowl,
beat cream cheese with sugar for 2 minutes or until smooth and light. Beat
in eggs, 1 at a time, scraping down side of bowl often. Beat in vanilla.
3. Stir half of the cream cheese mixture into cooled chocolate; scrape onto
baked crust. Gently pour remaining cream cheese mixture evenly over top.
4. Set pan in larger pan; pour in enough hot water to come 1 inch up sid
eof pan. Bake in 325F 160C oven for 1 hour or just until no longer shiny
and top does not jiggle. Turn oven off. Let cool in oven for 1 hour. Remove
from oven and water; let cool to room temperature. Refrigerate uncovered,
until chilled.
5. Glaze: Meanwhile, press thawed raspberries through fine sieve to make
3/4 cup juice. In saucepan, bring juice and sugar to boil over medium-high
heat; cook, stirring, for 30 seconds or until dissolved. Whisk 1/4 cup into
gelatin in bowl; let stand for 1 minute. Stir in remaining raspberry
mixture.
6. Refrigerate glaze, stirring often, for about 1 hour or untilconsistency
of liquid honey. Pour over chilled cake, gently spreading with back of
spoon to evenly cover top. Refrigerate for 1 hour or until glaze is set.
Source: Canadian Living magazine {Jul 95] [Cooking Lesson] Contibuted by:
Taunya St. Pierre, Perth, Ontario, Canada
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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