Raspberry Mirror Cheesecake

This recipe has been in my collection for quite some time and i must admit to not actually making it yet.just waiting for the right occasion! I got it from a canadian living magazine where it was submitted by taunya st. Pierre. It looks quite elegant and would be a stunning dessert for a special occasion or dinner party.not to mention the taste of the creamy layers of chocolate & vanilla topped with a shiny raspberry glaze! I am sure it would be to die for and well worth the effort.(there are a fair amount of steps,(cooking,cooling, chilling.))i know i am looking forward to putting in the effort for it when the right occasion presents itself!!

Steps

Stir cookie crumbs with butter until moistened.

Press evenly onto bottom of a 9 inch springform pan.

Centre pan on square piece of tin foil , press foil up to cover sides of pan.

Bake at 325 for 5 minutes.

Set aside.

In a large bowl set over hot water , melt chocolate , set aside and let cool to room temperature.

In a separate bowl beat cream cheese with sugar for 2 minutes or until smooth& light.

Beat in eggs one at a time scraping down sides of bowl often.

Beat in vanilla.

Stir half of the cream cheese mixture into cooled chocolate.

Scrape onto baked crust.

Very gently pour remaining cream cheese mixture evenly over top.

Set springform pan in a larger pan with sides.

Pour enough hot water to come 1 inch up side of pan.

Bake at 325 for 1 hour or until no longer shiny and top does not jiggle.

Turn oven off.

Let cool in oven for 1 hour.

Remove from oven and water.

Let cool to room temperature.

Refrigerate , uncovered until chilled.

Meanwhile press thawed raspberrie.

Ingredients

chocolate wafer crumbs, butter, semisweet chocolate, cream cheese, granulated sugar, eggs, vanilla, frozen raspberries, sugar, gelatin