Course : Cheesecakes
Serves: 12
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1 cup Chocolate wafer or graham cr
2 tablespoons Sugar
3 tablespoons Melted butter or margarine
19 ounces Cream cheese -- softened
1 cup Sugar
1/4 teaspoon Vanilla
3 large eggs
1/2 cup Seedless raspberry jam

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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