•1 cup chocolate wafer crumbs
•1/4 cup granulated sugar
•1/4-cup butter, melted
•1/2 cup heavy whipping cream
•4 oz. semi-sweet chocolate squares, chopped
•9" x 3" springform pan
•No-color almond extract
•Clear vanilla extract
•3 packages (8 oz. ea.) cream cheese, softened
•3/4 cup sour cream
•1 cup granulated sugar
•1- 1/4 teaspoons vanilla extract
•1/4 teaspoon almond extract
•1 pint fresh raspberries
1. In medium bowl, stir together chocolate wafer crumbs and sugar. Stir in butter until completely combined.
2. Press mixture into bottom of pan.
3. Bake 8-10 minutes at 325 degrees F. Remove from oven and cool.
4. Heat whipping cream in saucepan just to boiling point; do not boil. Remove from heat; add chopped chocolate; stir until smooth and glossy. If too thick, add 1-2 teaspoons whipping cream.
5. In large bowl, beat cream cheese until light and fluffy. Beat in sour cream and add eggs one at a time. Beat in sugar, vanilla and almond extract until mixture is smooth.
Spread half ganache mixture on crust. Top with raspberries.
6. Place pan on a cookie sheet. Pour cheese mixture over berries. Place a small pan of water on bottom rack in oven. Bake cheesecake 1-1/4 to 1-1/2 hours or until set. Middle will be slightly soft. Turn oven off and leave for 1 hour. Cool and refrigerate at least 4 hours.
7. Drizzle remaining ganache over cheesecake. Refrigerate an additional 15 minutes before serving. Garnish with fresh raspberries.
Makes 12-14 servings.