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1
Stir cookie crumbs with butter until moistened.
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2
Press evenly onto bottom of a 9 inch springform pan.
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3
Centre pan on square piece of tin foil,press foil up to cover sides of pan.
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4
Bake at 325 for 5 minutes.
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5
Set aside.
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6
In a large bowl set over hot water (not boiling),melt chocolate,set aside and let cool to room temperature.
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7
In a separate bowl beat cream cheese with sugar for 2 minutes or until smooth& light.
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8
Beat in eggs one at a time scraping down sides of bowl often.
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9
Beat in vanilla.
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10
Stir half of the cream cheese mixture into cooled chocolate;scrape onto baked crust.
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11
Very gently pour remaining cream cheese mixture evenly over top.
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12
Set springform pan in a larger pan with sides;pour enough hot water to come 1 inch up side of pan.
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13
Bake at 325 for 1 hour or until no longer shiny and top does not jiggle.
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14
Turn oven off.
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15
Let cool in oven for 1 hour.
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16
Remove from oven and water;let cool to room temperature.
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17
Refrigerate, uncovered until chilled.
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18
Meanwhile press thawed raspberries through fine sieve to make 3/4 cup juice.
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19
In saucepan, bring juice,and sugar to a boil over medium-high heat;cook stirring, for 30 seconds or until dissolved.
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20
Whisk 1/4 cup into gelatin in bowl;let stand for 1 minute.
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21
Stir in remaining raspberry mixture.
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22
Refrigerate glaze, stirring often, for about 1 hour or until consistency of liquid honey.
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23
Pour over chilled cake,gently spreading with back of spoon to evenly cover top.
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24
Refrigerate for 1 hour or until glaze is set.
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25
**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!
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26
**.
