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1
Crust:.
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2
Combine wafers and melted butter; press into an 8-inch spring form pan.
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3
Chill.
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4
Cheesecake:.
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5
Combine all the ingredients in a mixing bowl and beat five minutes until smooth and creamy.
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6
Place in prepared pan and bake 500* for 8 minutes.
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7
Reduce oven to 250* and bake and additional 40 minutes.
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8
Cool and top with fillings.
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9
Raspberry filling:.
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10
Soften gelatin in cold water.
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11
Combine egg yolks, lemon juice, and sugar in small pan.
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12
Heat, stirring constantly, until mixture is thickened slightly and coats the back of metal spoon.
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13
Remove and add softened gelatin to the hot mixture; stir to dissolve.
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14
Put raspberries through sieve to make a puree.
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15
Stir into gelatin mixture and cool until it mounds.
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16
Fold raspberry mixture with whipped cream and top cheesecake with this mixture.
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17
Refrigerate until ready for next topping.
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18
Chocolate Cheese Filling:.
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19
Melt chocolate over hot water; beat in egg yolks, one at a time.
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20
Cool about 10 minutes.
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21
Blend cream cheese, 1/2 cup of brown sugar, vanilla, and Amaretto.
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22
Beat in cooled chocolate.
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23
Blend well.
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24
Gradually beat in remaining 1/4 cup brown sugar until mixture is stiff and glossy.
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25
Fold chocolate mixture into whipped cream.
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26
Pour this mixture over Raspberry Filling.
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27
Refrigerate.
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28
Garnish.
