White Chocolate Raspberry Chambord Cheesecake

CRUST:

3/4 cup finely crushed chocolate wafer cookie crumbs
1 Tbsp. flour
5 Tbsps. melted butter

Heat oven to 375-degrees. Mix all crust ingredients together and press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes. Turn the oven heat down to 325-degrees.

FILLING:

24 ounces softened cream cheese
1/4 cup granulated sugar
3 large eggs
6 oz. GOOD white chocolate, melted
1 can sweetened condensed milk
1 "mini" bottle Chambord ( the little ones that they have at the checkout counter at the Wine and Spirits Shop)

In the bowl of an electric stand mixer fitted with a paddle, cream the cream cheese and the sugar together. Scrape down the sides of the bowl. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Mix until the eggs are well incorporated. Add the remaining ingredients and mix until well combined. Pour into the springform pan. Place pan in a water bath, with the water filling halfway up the sides of the pan. Bake at 325 for 1 hour. DO NOT open the oven door. Lower heat to 250-degrees and bake for an additional hour. Turn oven off and let Cheesecake stand in the oven for 1/2 hour. Remove from oven and cool on a wire rack.

TOPPING AND GLAZE:

1 pint fresh raspberries
1 jar seedless raspberry preserves or jam
ANOTHER mini bottle of Chambord

Heat jam and Chambord over medium heat in saucepan until it forms a "glaze" consistency. Arrange raspberries over top of cheescake. Carefully brush glaze over raspberries with a pastry brush until top is shiny. Unmold cheesecake from spring pan and serve.

My sister, Tricia, does not like cheesecake, but when she took a taste of this recipe, I converted her into a devout cheesecake lover! Sometimes the addition of a litte booze can "make" a recipe!