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Raspberry Cheesecake

5 ounce graham cracker crumbs
3 tablespoon sugar
5 tablespoon butter, melted

16 ounce cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 pinch salt
2 eggs
3 tablespoon chambord liqueur

8 ounces sour cream
1 tablespoon sugar
1/2 teaspoon vanilla
1 tablespoon chambord liqueur
1 cup fresh raspberries

Preheat oven to 350. To prepare crust, mix graham cracker crumbs,
sugar and butter. Press mixture firmly into bottom of 9" springform
pan. To make filling, mix cream cheese, sugar, vanilla, and salt
at medium speed with electric mixer. Add eggs, and mix until well
blended. Using a fork, gently fold Chambord into batter. Pour
mixture into crust. Bake for approximately 40 minutes or until
golden brown. Loosen cake from rim of pan. Let cool and remove rim
of pan. To prepare topping, mix sour cream, sugar, vanilla, and
Chambord and spread evenly over cheesecake. Refrigerate for 4 hours
or until firm. Top with fresh raspberries just before serving.

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