Chambord Cheesecake - cooking recipe

Ingredients

CRUST
1 cup chocolate wafers or 1 cup graham cracker, crumbs
2 tablespoons sugar
3 tablespoons melted unsalted butter or 3 tablespoons melted unsalted margarine
CHEESECAKE
19 ounces cream cheese, softened
1 cup sugar
1/4 teaspoon vanilla extract
3 eggs
1/2 cup seedless raspberry preserves (more if needed)
4 tablespoons Chambord raspberry liquor
GARNISH
fresh raspberry
confectioners' sugar, for dusting the top of cheesecake

Preparation

Heat oven to 350\u00b0F.
Mix crumbs, 2 tablespoons sugar and melted butter together. Press into bottom of 9\" springform pan. Bake 10 minutes; cool.
Lower heat in oven to 300\u00b0F.
Beat softened cream cheese in large mixing bowl. Add 1 cup sugar gradually, beat it until fluffy.
Add vanilla, preserves, and Chambord. Beat in eggs 1 at a time.
Pour over crumb mixture. Bake until center is firm, about 1 hour.
Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days.
Loosen edge of cheesecake with knife before removing side of pan.
Garnish with raspberries around cheesecake.