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Chambord Cheesecake
Crust

1 1/2 cups Graham Cracker Crumbs
1/2 cup sugar
1/4 cup butter or margarine, melted
2 cups fresh raspberries, plus more for serving

Crust
24 oz. Cream cheese, softened
1 cup sugar
2 tsp vanilla extract
1/2 cup Chambord Liqueur
1 lemon, both juice and zest
1/2 tsp salt
2 T flour
3 eggs

Directions

Preheat oven to 325F.

Prepare 9" springform pan by lining bottom with parchment and surrounding outside with heavy duty aluminum foil.

Combine graham cracker crumbs and sugar in a small bowl. Add melted butter and combine with a fork. Press the mixture into the bottom and partially up the sides of your prepared pan. (A straight-sided measuring cup is helpful for getting an even crust.)

Arrange raspberries on top of the crust. (Or arrange half of the raspberries on top of the crust and stir half of them into the filling just before pouring over crust.)

In a standing mixer, beat cream cheese for 20-30 minutes. About half way through the beating, once the cream cheese starts to get light and smooth, add the sugar. Continue beating until you are sure the sugar has dissolved. Add vanilla, Chambord Liqueur, lemon juice, lemon zest, and salt. Beat until smooth. At this point stop the mixer, scrape down the bowl and beaters and beat again until everything is smooth.

Add flour and beat until combined (once the flour is added you want to beat as little as possible). Add eggs one at a time, beating after each one just until combined.

[If you are going to add raspberries to the filling, remember to stir them in gently now.]

Pour filling over crust and raspberries.

Bake for approximately 60 minutes. Turn off oven and let cake continue to cook and then cool in the oven. After an hour or so take it out of the oven and let it cool completely on a wire rack. Only then can you refrigerate the cake, which you will need to do for another 6-12 hours at least.

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