Chocolate Raspberry Cheesecake

Crust

• Combine graham cracker crumbs, sugar and cocoa powder. Stir in melted butter until well blended.
• Press mixture evenly into the bottom and about 1 ½ inches up the side of a 9 ½ to 10 inch spring form pan. Place pan in freezer while assembling the filling.

Filling and Topping

• Rinse raspberries and drain well. Place cap side down on paper toweling and set aside. Preheat oven to 325˚F.
• Beat cream cheese in a large bowl with an electric mixer at low speed until smooth and creamy.
• Combine sugar, cocoa and cornstarch; then thoroughly blend into the cream cheese.
• Add eggs, one at a time, mixing to incorporate but taking care not to over beat.
• Blend in raspberry liqueur.
• Pour about half of the batter into the prepared crust.
• Add 1 cup of fresh whole raspberries evenly over surface and cover with remaining batter. (Place remaining berries in refrigerator to use later as topping.)
• Bake 1 hour 15 minutes or until just barely set in center.
• Remove from oven and let cool on a wire rack. While cake is still warm run a thin knife around the edge of the pan but do not remove the spring form side. Let cool completely.
• Place in a refrigerator and chill until cold throughout – at least 4 hours and preferably overnight.
• To serve: Remove sides of pan. Top with remaining berries and garnish with Chocolate curls. Use a vegetable peeler to shave chocolate curls over the top of the berries.