INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
Crust:  Blend together the graham crumbs and the almonds, add the butter
and combine mixture well. Press the mixture onto the bottom and two thirds
up the sides of a 10-inch springform pan.
Filling:  In a double boiler melt the chocolate, stirring until it is
smooth, and remove the bowl from the heat. In a large bowl with an electric
mixer beat the cream cheese until it is light and fluffy; add the sugar and
beat in the whole eggs and egg yolks, 1 at a time and beating well after
each addition.  Beat in the flour and the vanilla, and add the melted
chocolate in a slow stream, beating until the filling is well combined.
Scatter the raspberries over the bottom of the crust, pour filling over
them, and bake the cheesecake in the middle of a preheated 250F oven for 1
hour, or until top is firm to the touch. Let the cheesecake cool in the pan
on a rack; chill, covered loosely, overnight. Remove side of pan to serve.
Gourmet Magazine December 1992

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