Crust:
5 ounces Graham cracker crumbs
3 tablespoons sugar
5 tablespoons butter melted
Filling:
16 ounces cream cheese softened
1/2 cup sugar
1/2 teaspoon vanilla
pinch salt
2 large eggs
3 tablespoons Chambord liqueur
Topping:
8 ounces sour cream
1 tablespoon sugar
1/2 teaspoon vanilla
1 tablespoon Chambord liqueur
1 cup fresh raspberries
Preheat oven to 350F. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9 inch spring form 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. Serves 8.
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