LIZ JONES   (VXRF36B)
                        -----CRUMB CRUST-----
   2 1/2   c            Wafer crumbs -- chocolate
     1/3   c            Butter or margarine -- melted
     1/2   c            Sugar
                        -----FILLING-----
   8       oz           Chocolate squares -- semisweet
                        Cut into 1/2" cubes
     1/4   c            Coffee -- hot & strong
   8       oz           Cream cheese -- cut 1" cubes
   8       oz           Sour cream
   1       c            Sugar
   2                    Eggs
   2       tb           Cream -- whipping
   1       t            Vanilla
     1/4   c            Chambray/ raspberry liqueur
                        Raspberry Sauce *
                        Cream -- whipped & mint
                        sprigs
  Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup
  sugar; blend well. Press om bottom and 1 1/2 inches up
  sides of a 9-inch springform pan. Set aside.
  Filling: Position knife blade in food precessor bowl;
  add chocolate cubes, and process until finely ground.
  With food processor running, pour hot coffee through
  food chute. Process until chocolate is melted and
  smooth. Add cream cheese cubes and next 6 ingredients,
  and process until mixture is smooth, stopping once to
  scrape down sides of processor bowl. Pour mixture into
  prepared crust, and bake at 350-degrees for 55
  minutes. (Center will still be soft.)  Let cheesecake
  cool to room temperature on a wire rack. Cover and
  chill at least 8 hours. Carefully remove sides of pan.
  Place each serving on a pool of Raspberry Sauce.
  Raspberry Sauce recipe follows separately.
  Southern Living 1991 Annual Recipes by Carol Y.
  Chastain, San Antonio, Texas. Formatted by Liz Jones
  (vxrf36b)...