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Chocolate Cheesecake Squares with Raspberry Sauce

22 Oreo sandwich cookies, finely crushed
2 tb butter or margarine, melted

2 cups (12 oz pkg.) chocolate chips
24 oz cream cheese, softened
14 oz can sweetened condensed milk
2 eggs, room temperature
1 cup sour cream
2 tb brandy
1/2 ts ground cinnamon
1/2 ts almond extract
whipped cream (optional)

1 1/2 cup (12 oz bag) frozen, slightly sweetened raspberries
1/4 cup granulated sugar

Line 13x9 inch baking pan with two layers aluminum foil. In medium
bowl, combine crumbs and butter, firmly press onto bottom of
foil-lined pan. Chill.

In medium, heavy saucepan over low heat, melt morsels, stirring
until smooth, cool. In large mixer bowl, beat cream cheese until
light and smooth. Gradually beat in sweetened condensed milk.
Add eggs, one at a time, beating well after each addition. Gradually
beat in cooled chocolate and sour cream. Stir in brandy, cinnamon
and almond extract. Spoon into crust.

Bake in preheated 325F oven on middle rack for 55 to 65 minutes or
until set. Cool in pan on wire rack for 1 to 2 hours. Cover,
chill at least four hours or overnight. Gently lift cheesecake
out of pan, cut into 2x3 inch pieces. Serve with Raspberry Sauce
and whipped cream.

Raspberry Sauce: In medium saucepan, combine 1 1/2 cups (12 oz
bag) frozen, slightly sweetened raspberries and 1/4 cup granulated
sugar. Bring to a boil, reduce heat and simmer for 7 to 8 minutes.
Pour into blender or food processor, cover and blend for 30 to 45
seconds. Strain to remove seeds. Cover and chill.


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