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Cupid's Kiss Raspberry Cheesecake

1 pkg. (8.5-oz.) chocolate wafer cookies, finely crushed
1/2 cup butter, melted
1/2 cup sugar

2 8-oz pkgs cream cheese, softened
3/4 cup sugar
3 eggs
1/4 cup sour cream
1 Tbsp. Gran Marnier
1 teas. lemon juice
1 lb. red raspberries

2 oz. finest quality milk chocolate
2 oz. finest quality dark chocolate
1 Tbsp. vegetable oil

Preheat oven to 350 degrees F.

Combine cookie crumbs, butter, and sugar. Press into bottom and
sides of 9-inch springform pan. Bake 10 minutes. Set aside to
cool.

Reserve 10-12 whole raspberries. Puree remainder. Measure 2/3
cup raspberry puree for cheesecake. Strain remainder in a sieve.
(Note: I think I might strain the whole batch to keep the seed
bits from disrupting the creaminess of the cheesecake.) Reserve.

For filling, beat cream cheese, sugar, eggs, sour cream, Grand
Marnier and lemon juice until very smooth and fluffy. Add the 2/3
cup raspberry puree. Blend well. Pour into prepared crust. Bake
60 minutes. Cool to room temperature.

For sauce, melt chocolates and oil. Frost cheesecake with chocolate
sauce. Place reserved whole raspberries in decorative pattern on
top of sauce. Refrigerate until sauce hardens. Serve with strained
raspberries, sweetened with a little Grand Marnier, if desired.

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