Raspberry Sauce
  • 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
  • 1/4 Cup granulated sugar
  • 1 1/2 Teaspoons cornstarch
Chocolate Graham Crust
  • 1/2 Cup pecans, toasted
  • 1/3 Cup granulated sugar
  • 5 Tablespoons butter, melted
  • 10 whole chocolate graham crackers, broken into pieces
Cheesecake
  • 4 Packages (8 ounces each) cream cheese, at room temperature
  • 2/3 Cup granulated sugar
  • 1/2 Cup sour cream
  • 1 Tbsp. cornstarch
  • 1/3 Cup Grand Marnier or orange flavored liqueur
  • 1 Tsp. vanilla extract
  • 4 large eggs
Raspberry Cheesecake Topping
  • 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
  • 2 Tablespoons confectioners' sugar
Raspberry Sauce
  1. PUREE raspberries in a blender or food processor until smooth.
     
    PRESS raspberry puree through a mesh sieve to remove seeds.

    POUR raspberry puree into a measuring cup and add enough water to make 1 cup if necessary.

    PLACE sugar into a small saucepan. 
     
    ADD cornstarch.
     
    WHISK until sugar and cornstarch are blended.

    ADD raspberry puree.
     
    WHISK until blended.

    BOIL raspberry sauce over medium-high heat WHILE STIRRING for 1 to 2 minutes or until slightly thickened.

    SET ASIDE raspberry sauce to cool.
Chocolate Graham Crust
  1. PREHEAT oven to 350°F.
     
    PLACE graham crackers in a blender or food processor.

    PULSE crackers to make fine crumbs.

    ADD pecans.
     
    ADD sugar.

    PULSE again to make fine crumbs.

    ADD 2 tablespoons raspberry sauce.
     
    ADD melted butter.

    PULSE until combined.
     
    PRESS mixture into bottom of 9 x 3-inch springform pan with removable bottom. 
     
    BAKE 10 minutes.

    SET ASIDE graham crust to cool completely.

    REDUCE oven to 325°F.
Cheesecake
  1. PLACE cream cheese into the bowl of electric mixer.
     
    BEAT until cream cheese is completely smooth.
     
    SCRAPE DOWN sides of bowl and beater with a spatula.
     
    BEAT again until cream cheese is completely smooth.
     
    PLACE sugar into a small bowl.
     
    ADD cornstarch.
     
    WHISK together until combined.

    ADD cornstarch mixture to electric mixer bowl.

    ADD sour cream.

    BEAT again until cream cheese mixture is completely smooth.

    BEAT IN eggs one at a time.
     
    ADD Grand Marnier.
     
    ADD vanilla.
     
    BEAT again until cream cheese mixture is completely smooth.

    POUR cream cheese mixture into prepared crust.

    SET springform pan onto a wide piece of heavy-duty aluminum foil.
     
    FOLD foil carefully up sides of pan. Do not tear foil.

    SET pan into a large baking dish or roasting pan.
     
    PLACE roasting pan into oven.
     
    POUR enough boiling water into roasting pan to reach halfway up sides of springform pan.

    BAKE 1 hour at 325°F.

    TURN OFF oven.
     
    PROP OPEN oven door with the handle of a wooden spoon.

    ALLOW cheesecake to cool oven for 1 hour.
     
    REMOVE cheesecake from oven.
     
    ALLOW cheesecake to cool completely.
     
    REMOVE cheesecake from springform pan.

    HEAT remaining raspberry sauce in a microwave for 30 seconds or until just warm.
     
    SPREAD raspberry sauce evenly over top of cheesecake.

    CHILL cheesecake in refrigerator 1 hour.
Raspberry Cheesecake Topping
  1. GARNISH cheesecake with remaining raspberries.
     
    DUST raspberries with confectioners' sugar.
     
  2.  
    TIP: SUBSTITUTE sour cream with reduced-fat sour cream, egg substitute for large eggs, and 2 packages reduced-fat cream cheese for 2 packages cream cheese.
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Calories 556
Total Fat 38.74 g
Saturated Fat 19.84 g
Cholesterol 171.36 mg
Sodium 348 mg
Total Carbohydrates 44.38 g
Dietary Fiber 4.76 g
Protein 8.55 g