chocolate-raspberry cheesecake

Ingredients

• Servings: 16
• 1 (150 g) package round shortbread cookies, finely crushed
• 1 tablespoon butter, melted
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup white sugar, divided
• 3 eggs
• 4 cups raspberries
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 6 hrs


• heat oven to 350 degrees f (175 degrees c).
• mix cookie crumbs and butter; press bottom of 9-inch springform pan.
• beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 minutes or until slightly thickened, stirring frequently. mix cornstarch and water until blended. add to raspberry mixture; cook and stir 1 minutes or until thickened. pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
• serve cheesecake topped with raspberry sauce.