-----CRUST-----
   5       oz           Graham cracker crumbs
   3       tb           Sugar
   5       tb           Butter -- melted
                        -----FILLING-----
  16       oz           Cream cheese -- softened
     1/2   c            Sugar
     1/2   ts           Vanilla
           pn           Salt
   2       lg           Eggs
   3       tb           Chambord liqueur
                        -----TOPPING-----
   8       oz           Sour cream
   1       tb           Sugar
     1/2   ts           Vanilla
   1       tb           Chambord liqueur
   1       c            Raspberries -- fresh
  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.