Chocolate-Raspberry Cheesecake

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. 3
   Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended.
4. 4
   Add chocolate; mix well.
5. 5
   Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. 6
   Pour over crust.
7. 7
   Bake 40 to 45 min.
8. 8
   or until centre is almost set.
9. 9
   Run knife around rim of pan to loosen cake; cool before removing rim.
10. 10
    Refrigerate cheesecake 4 hours.
11. 11
    Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 min.
12. 12
    or until slightly thickened, stirring frequently.
13. 13
    Mix corn starch and water until blended.
14. 14
    Add to raspberry mixture; cook and stir 1 min.
15. 15
    or until thickened.
16. 16
    Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
17. 17
    Serve cheesecake topped with raspberry sauce.