Raspberry Mirror Cheesecake - cooking recipe

Ingredients

For crust
1 1/4 cups chocolate wafer crumbs (Oreo baking crumbs)
1/3 cup butter, melted
Filling
250 g semisweet chocolate, coarsely chopped
2 (250 g) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla
Glaze
1 (300 g) package frozen raspberries, thawed
1/2 cup sugar
1 1/2 teaspoons gelatin

Preparation

Stir cookie crumbs with butter until moistened.
Press evenly onto bottom of a 9 inch springform pan.
Centre pan on square piece of tin foil,press foil up to cover sides of pan.
Bake at 325 for 5 minutes.
Set aside.
In a large bowl set over hot water (not boiling),melt chocolate,set aside and let cool to room temperature.
In a separate bowl beat cream cheese with sugar for 2 minutes or until smooth& light.
Beat in eggs one at a time scraping down sides of bowl often.
Beat in vanilla.
Stir half of the cream cheese mixture into cooled chocolate;scrape onto baked crust.
Very gently pour remaining cream cheese mixture evenly over top.
Set springform pan in a larger pan with sides;pour enough hot water to come 1 inch up side of pan.
Bake at 325 for 1 hour or until no longer shiny and top does not jiggle.
Turn oven off.
Let cool in oven for 1 hour.
Remove from oven and water;let cool to room temperature.
Refrigerate, uncovered until chilled.
Meanwhile press thawed raspberries through fine sieve to make 3/4 cup juice.
In saucepan, bring juice,and sugar to a boil over medium-high heat;cook stirring, for 30 seconds or until dissolved.
Whisk 1/4 cup into gelatin in bowl;let stand for 1 minute.
Stir in remaining raspberry mixture.
Refrigerate glaze, stirring often, for about 1 hour or until consistency of liquid honey.
Pour over chilled cake,gently spreading with back of spoon to evenly cover top.
Refrigerate for 1 hour or until glaze is set.
**Cheesecakecan be covered and refrigerated up to 2 days before adding glaze****Some fresh mint, rose petals and a few fresh raspberries make an attractive& elegant garnish!
**.