Jan's Favorite Recipes

Grease a 10 inch springform pan and line with parchment paper. Combine crushed cookies, butter and sugar. Blend well. Pat mixture evenly into bottom of pan. Bake for 10 minutes at 350°. Allow to cool. Sprinkle bottom of pan Stir cream cheese until softened. Add sugar and flour and blend well, scraping side of bowl often. Add eggs slowly, blending well. Add sour cream and vanilla, and mix until well blended. Puree raspberries in blender or food processor and strain through sieve to remove seeds. Blend 2 cups of batter with raspberries; add chambord and blend well. Pour remaining plain batter into springform pan. Swirl raspberry mixture with knife. Place in a hot water bath with a water level of 3/4 inch and bake at 350º for 1 hour and 10 minutes or until center is set. If your oven takes longer, check water level to make sure the pan doesn't go dry. Remove from oven and allow to cool. Mix cream cheese and sour cream until smooth. Beat in heavy cream, sugar and cocoa and whip until firm. Spread evenly on top of cooled cheesecake. Sprinkle with chocolate shavings and refrigerate to set.