Add enough water to reserved juice to measure
1 1/4 cups. Mix sugar and cornstarch in
saucepan, stir in juice and raspberries. Heat
to boiling over medium heat, stirring frequently.
Boil and stir 1 minute. Strain. Cool completely
Move oven rack to lowest position of oven. Heat
oven to 400º.
grease a springform pan, 9 x 3 inches.
1 cup flour, 1/4 cup sugar, margarine or butter,
and 1 egg yolk. Work with hands until
blended. If dough is crumbly, sprinkle with
2 to 3 teaspoons water. Press 1/2 mixture evenly
on bottom of pan. Place pan on cookie sheet.
Bake until golden, 8 to 10 minutes. Cool.
bottom and side of pan, secure side. Press remaining
mixture 2 1/2 inches up side of pan. Cut an
11-inch circle of heavy duty aluminum foil.
Place pan on foil circle, press foil up side
to prevent dripping in oven during baking.
1 cup chocolate chips and 3 tablespoons whipping
cream until chips are melted; cool
slightly. Spread over bottom and up side of
oven temperature to 475º.
cream cheese, 1 3/4 cup sugar, 3 tablespoons
flour, the salt, 1/4 cup whipping cream and
2 eggs in large bowl until smooth. Continue
beating, adding remaining eggs and the egg yolks,
1 at a time, until blended. Stir in finely chopped
1/2 of the batter carefully into crust. Reserve
1/2 cup Raspberry Sauce; spread 1/2 of
the remaining Raspberry Sauce by spoonfuls onto
batter. Swirl through the batter with metal
spatula; repeat. Bake cheesecake 20 minutes
20 minutes, reduce oven temperature to 300º.
Bake cheesecake 1 hour (if cheesecake browns
too quickly, cover with aluminum foil during
last 15 minutes of baking).
off oven, leave cheesecake in oven 15 minutes.
After 15 minutes are up, remove
cheesecake from oven. Spread reserved Raspberry
Sauce over top of cheesecake, cool slightly.
at least 12 hours, but no longer than 24 hours.
Run metal spatula along side of
cheesecake to loosen before and after refrigerating.
Remove side of springform pan.
Betty Crocker's "The Weekend Chef"