-
1
1.
-
2
Assemble 9-inch springform pan with base lip-side down.
-
3
stir cookie crumbs with butter till moistened; with back of spoon, press proportionately onto bottom of pan.
-
4
Centre pan on foil squar; press foil up to cover side of pan.
-
5
Bake in 325F 160C oven for 5 min.
-
6
Set aside.
-
7
2. filling: Meanwhile, in large bowl set over warm (not boiling) water, heat chocolate; set aside and let cook to room temperature.
-
8
in separate bowl, beat cream cheese with sugar for 2 min or possibly till smooth and light.
-
9
Beat in Large eggs, 1 at a time, scraping down side of bowl often.
-
10
Beat in vanilla.
-
11
3.
-
12
Stir half of the cream cheese mix into cooled chocolate; scrape onto baked crust.
-
13
Gently pour remaining cream cheese mix proportionately over top.
-
14
4.
-
15
Set pan in larger pan; pour in sufficient warm water to come 1 inch up sid eof pan.
-
16
Bake in 325F 160C oven for 1 hour or possibly just till no longer shiny and top does not jiggle.
-
17
Turn oven off.
-
18
Let cold in oven for 1 hour.
-
19
Remove from oven and water; let cold to room temperature.
-
20
Chill uncovered, till chilled.
-
21
5.
-
22
Glaze: Meanwhile, press thawed Boysenberries through fine sieve to make 3/4 c. juice.
-
23
In saucepan, bring juice and sugar to boil over medium-high heat; cook, stirring, for 30 seconds or possibly till dissolved.
-
24
Whisk 1/4 c. into gelatin in bowl; let stand for 1 minute.
-
25
Stir in remaining Boysenberry mix.
-
26
6.
-
27
Chill glaze, stirring often, for about 1 hour or possibly untilconsistency of liquid honey.
-
28
Pour over chilled cake, gently spreading with back of spoon to proportionately cover top.
-
29
Chill for 1 hour or possibly till glaze is set.
