Cheesecake...YUMM!!

Made this for New Years Day. All gone!!! But OH was it GOOD!!! And my first try at cheesecake since going GF over a year ago.



Crust:

1 pkg K-Toos (chocolate sandwich cream cookies)



Filling:

4 (8 oz) pkg cream cheese, softened

1 1/3 cup sugar

4 eggs

2 tbsp orange flavored liqueur, or orange juice

1 tsp grated orange peel



Sauce:

1 (10 oz) pkg frozen red raspberries in syrup, thawed

3 tbsp sugar

1 tsp cornstarch



Heat oven to 325. Place a pan of water in oven, this will keep the heat moist and help prevent the cheesecake from cracking as it bakes. ( a little trick I learned a loooooong time ago)


Run the cookies through a food processor until finely ground. Press into the bottom and part way up sides of ungreased 9-inch springform pan. Set aside.


In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs, beating just until blended. Add orange juice and peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally. Pour mixture into crust.


Bake at 325 for 55-65 minutes or until almost set. Cool 2 1/2 hour or until at room temp. Refridgerate at least 4 hours, or overnight. Personally I think cheesecake is best when served the next day.


In food processor with metal blade, or blender, process raspberries until smooth. If desired strain to remove seeds ( a bit of a PITA, but worth it in my opinion) ( I used a double layer of cheesecloth to strain). In small saucepan, combine 3 tbsp sugar and cornstarch, stir in raspberry puree. (I used more sugar b/c my raspberry's were without syrup and I felt it was too tart, not sure how much I actually added, but at least 2 tbsp) Cook and stir over medium heat until mixture boils and thickens. Cool to room temp.


Just before serving, carefully remove sides of pan. Serve cheesecake with about 2 tbsp sauce drizzled on each slice. Store in fridge, if you are lucky enough to have leftovers.