Raspberry Chocolate Cheesecake
|Chocolate pie crust||1|
|Cream cheese||12 Ounce, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Frozen raspberries||1⁄2 Cup (8 tbs) (Drained)|
|Glaze||1 Cup (16 tbs)|
|Unsweetened chocolate||1 Ounce|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Evaporated milk||1 Tablespoon|
|Boiling water||2 Teaspoon|
|Dark corn syrup||1 Teaspoon|
Preheat oven to 325°F.
Beat cream cheese in large mixer bowl until fluffy; beat in sugar and vanilla.
Add eggs, one at a time, beating after each addition until well blended.
Fold in raspberries, reserving a few for garnish.
Pour mixture into crust.
Bake 30 to 35 minutes.
Cool completely; refrigerate.
To make Glaze, combine all ingredients except vanilla in saucepan.
Stir constantly over low heat until smooth.
Remove from heat; add vanilla.
Pour over chilled cheesecake and refrigerate at least 3 hours.
Use reserved raspberries for garnish when serving.