1 cup chocolate wafer or graham cracker
2 tablespoons sugar
3 tablespoons melted butter or margarine
19 ounces cream cheese, softened
1 cup sugar
1/4 teaspoon vanilla
3 eggs
1/2 cup seedless raspberry jam
2 to 4 tablespoons raspberry liqueur
Heat oven to 350F. Mix crumbs, 2 tablespoons sugar and the butter together. Press into bottom of 9 inch springform pan. Bake 10 minutes; cool. Heat oven to 300F. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add vanilla, jam and 1. Beat in eggs 1 at a time. Pour over crumb mixture. Bake until center is firm, about l hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan.
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