Preparation / Directions:
2-4 T raspberry liquer Heat oven to 350. Mix crumbs, 2 T. sugar and the butter together. Press into bottom of 9" springform pan. Bake 10 minutes; cool.
Heat oven to 300. Beat cream cheese in large mixer bowl. Add l c. sugar gradually, beating until fluffy.
Add vanilla, jam, and liquer. Beat in eggs 1 at a time. Pour over crumb mixture.
Bake until center is firm, about l hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan.
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