Chocolate Chambord Cheesecake

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/2 cup pecans, chopped
• 1/4 cup brown sugar
• 1 cup all-purpose flour
• 1/2 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 2 (4 ounce) packages chocolate, finely chopped
• 4 tablespoons raspberry liqueur
• 2 cups heavy whipping cream
• 1 cup seedless raspberry preserves
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1/4 cup raspberry liqueur

Recipe

• 1 preheat oven to 400 degrees.
• 2 in a medium bowl, mix together pecans, sugar, and flour. stir in melted butter or margarine.
• 3 press evenly into the bottom and sides of a small springform pan.
• 4 bake in preheated oven for 12 to 15 minutes, until golden brown. allow crust to cool before filling.
• 5 in the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
• 6 remove from heat.
• 7 add 4 tb liqueur, stirring until well blended.
• 8 cool slightly.
• 9 in a medium bowl, beat whipping cream at high speed until soft peaks form.
• 10 fold into chocolate mixture.
• 11 pour into prepared crust and refrigerate.
• 12 in the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
• 13 cook for 3 minutes or until smooth, stirring with a whisk.
• 14 stir in 1/4 cup liquer and cool completely.
• 15 when cheesecake is firm, top with raspberry preserves.
• 16 garnish with fresh raspberries and a spring of mint.