Raspberry Mirror Cheesecake

Directions

1. 1
   Stir cookie crumbs with butter until moistened.
2. 2
   Press evenly onto bottom of a 9 inch springform pan.
3. 3
   Centre pan on square piece of tin foil,press foil up to cover sides of pan.
4. 4
   Bake at 325 for 5 minutes.
5. 5
   Set aside.
6. 6
   In a large bowl set over hot water (not boiling),melt chocolate,set aside and let cool to room temperature.
7. 7
   In a separate bowl beat cream cheese with sugar for 2 minutes or until smooth& light.
8. 8
   Beat in eggs one at a time scraping down sides of bowl often.
9. 9
   Beat in vanilla.
10. 10
    Stir half of the cream cheese mixture into cooled chocolate;scrape onto baked crust.
11. 11
    Very gently pour remaining cream cheese mixture evenly over top.
12. 12
    Set springform pan in a larger pan with sides;pour enough hot water to come 1 inch up side of pan.
13. 13
    Bake at 325 for 1 hour or until no longer shiny and top does not jiggle.
14. 14
    Turn oven off.
15. 15
    Let cool in oven for 1 hour.
16. 16
    Remove from oven and water;let cool to room temperature.
17. 17
    Refrigerate, uncovered until chilled.
18. 18
    Meanwhile press thawed raspberries through fine sieve to make 3/4 cup juice.
19. 19
    In saucepan, bring juice,and sugar to a boil over medium-high heat;cook stirring, for 30 seconds or until dissolved.
20. 20
    Whisk 1/4 cup into gelatin in bowl;let stand for 1 minute.
21. 21
    Stir in remaining raspberry mixture.
22. 22
    Refrigerate glaze, stirring often, for about 1 hour or until consistency of liquid honey.
23. 23
    Pour over chilled cake,gently spreading with back of spoon to evenly cover top.
24. 24
    Refrigerate for 1 hour or until glaze is set.
25. 25
    **Cheesecakecan be covered and refrigerated up to 2 days before adding glaze****Some fresh mint, rose petals and a few fresh raspberries make an attractive& elegant garnish!
26. 26
    **.