Raspberry Cheesecake

1. 1

   Combine first 3 ingredients, mixing well. Firmly press mixture into bottom of a 9 inch springform pan. Bake at 350 F (180C) for 8 min. Cool completely.

2. 2

   Beat creamcheese with mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs and egg yolks, one at a time, beating well. Stir in 1/4 cup cognac and vanilla. Pour mixture into prepared pan. Bake at 350F for 10 min. Reduce oven t to 200F and bake 50 min.

3. 3

   Combine sour cream, powdered sugar and 2-3 Tbs cognac. Carefully spread over the cheesecake. Bake at 350F for 15 min. Let cool to room t on a wire rack. Chill 8 hours or overnight.

4. 4

   RASPBERRY SAUCE

5. 5

   Drain raspberries, reserving juice. Press raspberries through a sieve discarding seeds. Set aside.

6. 6

   Combine raspberry juice and cornstarch in a heavy saucepan. Stir until smooth. Add sugar, raspberry pulp, water and orange juice. Cook over low heat stirring constantly, until smooth. Stir in Cointreau. Cool.

* Per serving · 4 servings · Values may vary.