INGREDIENTS

INSTRUCTIONS

Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend
well. Press om bottom and 1 1/2 inches up sides of a 9-inch  springform
pan. Set aside.  Filling: Position knife blade in food precessor 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  350-degrees 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. Garnish if desired. Yield: 10 to
12  servings. * Raspberry Sauce recipe follows separately.  Southern
Living 1991 Annual Recipes by Carol Y. Chastain, San Antonio,  Texas.
Formatted by Liz Jones (vxrf36b)...  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 384
Calories From Fat: 201
Total Fat: 23.4g
Cholesterol: 81.5mg
Sodium: 139.4mg
Potassium: 68.6mg
Carbohydrates: 43.3g
Fiber: 1.5g
Sugar: 26.4g
Protein: 4.5g