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1
Crust: Place chocolate snaps in a food processor and process to fine crumbs.
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2
Add sugar and butter and process until well blended.
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3
Place in the bottom of a 9- or 10-inch springform pan, then press evenly onto bottom and sides.
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4
Refrigerate crust until firm, about 30 minutes.
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5
Filling: Preheat oven to 425F
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6
Beat cream cheese in large bowl of electric mixer on lowest speed until smooth.
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7
Beat in sugar and flour until well blended.
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8
Beat in eggs and yolks until mixture is smooth.
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9
Stir in sour cream, Chambord, and vanilla.
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10
Pour filling into prepared crust, smoothing with spatula.
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11
Bake 15 minutes.
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12
Reduce oven temperature to 225F Bake 40 minutes, covering top loosely with foil if browning too quickly.
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13
Increase oven temperature to 350F and bake another 10 minutes.
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14
Turn off oven; open door slightly and let cake sit in oven until completely cool, at least 2 hours.
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15
Cover cake with plastic wrap and refrigerate overnight.
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16
Chocolate Ganache: Scald cream in heavy medium saucepan over high heat.
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17
Reduce heat to low; add chocolate and Chambord and stir 1 minute.
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18
Remove from heat and stir until all chocolate is melted.
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19
Let sit for about 10 minutes to cool slightly.
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20
Pour over top of cake.
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21
Using a pastry brush, smooth ganache evenly over top of cake.
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22
Refrigerate until chocolate is firm.
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23
Raspberry Glaze: Place raspberry preserves and Chambord in a small saucepan.
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24
Heat over medium heat, stirring occasionally, until glaze is smooth.
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25
If not using seedless preserves, put glaze through a sieve to remove the seeds.
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26
Let glaze cool a few minutes, then pour over top of cake.
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27
Smooth with a spatula.
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28
Refrigerate cake until ready to serve.
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29
Before serving place on a cake plate and remove sides of springform pan.
