3 oz NUTS, toasted

9 oz CHOCOLATE WAFER COOKIES,

-crushed 1/3 c SUGAR

6 tb BUTTER, melted

Mix and pat into bottom and -sides of 10" springform -pan. Set aside. CAKE 40 oz CREAM CHEESE, unwrapped and

-softened in Microwave 2 minutes on high 1 c SUGAR

5 JUMBO EGGS, shelled and

-warmed in microwave 25 Seconds 1/2 c CHAMBORD LIQUEUR

1 c RASPBERRY PRESERVES,

-strained so there Are no seeds or fruit pieces 1 c FRESH RASPBERRIES, optional

1/4 c CORNSTARCH

1/2 c HEAVY CREAM

Beat cheese until light and -fluffy. Add sugar and beat Again. Add eggs one at a -time,beating ater each. -Stir in Cream, cornstarch and -liqueur. Pour into pan and bake at -375-degrees for 45 minutes. -(Put Pan of water on bottom rack -while baking and -preheating.) Cake is done when edges are -lightly brown and firm and -cake Is still soft in middle. -Loosen edges from pan and -let cool 2 Hours or so.

Spread raspberry preserves -on top of cake. Make -ganache and Put in pastry bag. Pipe -ganache around edges of bag -using Large star tip. Dot top of -cake with fresh -raspberries. GANACHE 2 tb SUGAR

4 tb BUTTER (unsalted)

1 c GOURMET HEAVY WHIP WHIPPING

-CREAM 1 lb SEMISWEET CHOCOLATE

3 ts CHAMBORD LIQUEUR

** CRUST