Raspberry Cheesecake with Chocolate Crust

"This scrumptious cheesecake with chocolate drizzle just bursts with berry-licious flavor!!"
(serves 12)

Filling:
1 pkg. (10 oz.) frozen raspberries, partially thawed
1 T. cornstarch

Crust:
1 pkg. chocolate wafer cookies
1/3 cup Kerrygold* butter, melted


Cheesecake:
1&1/2 cups Sugar in the Raw*
2 pks. (8 oz. each) cream cheese, at room temp.
4 eggs
1&1/2 cups sour cream
3 T. cornstarch
1 t. vanilla extract

Sauce:
2 squares (1 oz. each) semisweet baking chocolate
1/4 cup water
2 T. Kerrygold* butter

Filling: Combine raspberries and cornstarch in a 2 qt. pot; cook over med. heat, stirring constantly, 6-10 min. until mixture comes to a boil Continue boiling 1 min. Transfer to a heatproof bowl; cool 10 min.
Crust: Preheat the oven to 325. In a food processor, process cookies until very finely chopped. Add butter; process until smooth. Press onto bottom of a 9" springform pan.
Cheesecake: Combine sugar and cream cheese in a bowl. Beat at med. speed, scarping bowl often, until creamy. Add eggs one at a time, beating well after each addition. Add sour cream and cornstarch. Continue beating, scraping bowl often, until well mixed. Stir in vanilla. Pour half of cheesecake batter over crust. Spoon filling evenly over batter in pan. Top with remaining cheesecake batter. Bake 60-70 min. or until just set 2" from edge of pan. Turn oven off; leave cheesecake in oven 2 hours. Remove from oven; loosen side of cheesecake from pan by running a knife around inside of pan. Cool completely. Loosely cover; refrigerate 8 hours or overnight.
Sauce: Combine chocolate, 1/4 cup water and butter in a 1 qt. pot. Cook over med. heat, stirring occasionally, until mixture is melted and smooth. Serve cheesecake drizzled with sauce.

"How deep is the Father's love for us!"

Love,

MM