3 oz NUTS, toasted

      9 oz CHOCOLATE WAFER COOKIES,

           -crushed
    1/3 c  SUGAR

      6 tb BUTTER, melted

           Mix and pat into bottom and
           -sides of 10" springform
           -pan.
           Set aside.
           CAKE
     40 oz CREAM CHEESE, unwrapped and

           -softened in
           Microwave 2 minutes on high
      1 c  SUGAR

      5    JUMBO EGGS, shelled and

           -warmed in microwave 25
           Seconds
    1/2 c  CHAMBORD LIQUEUR

      1 c  RASPBERRY PRESERVES,

           -strained so there
           Are no seeds or fruit pieces
      1 c  FRESH RASPBERRIES, optional

    1/4 c  CORNSTARCH

    1/2 c  HEAVY CREAM

           Beat cheese until light and
           -fluffy.  Add sugar and beat
           Again.  Add eggs one at a
           -time,beating ater each.
           -Stir in
           Cream, cornstarch and
           -liqueur.
           Pour into pan and bake at
           -375-degrees for 45 minutes.
           -(Put
           Pan of water on bottom rack
           -while baking and
           -preheating.)
           Cake is done when edges are
           -lightly brown and firm and
           -cake
           Is still soft in middle.
           -Loosen edges from pan and
           -let cool
      2    Hours or so.

           Spread raspberry preserves
           -on top of cake. Make
           -ganache and
           Put in pastry bag.  Pipe
           -ganache around edges of bag
           -using
           Large star tip.  Dot top of
           -cake with fresh
           -raspberries.
           GANACHE
      2 tb SUGAR

      4 tb BUTTER (unsalted)

      1 c  GOURMET HEAVY WHIP WHIPPING

           -CREAM
      1 lb SEMISWEET CHOCOLATE

      3 ts CHAMBORD LIQUEUR

  ** CRUST