How To make Chocolate Truffle Raspberry Cheesecake

3 oz NUTS, toasted
9 oz CHOCOLATE WAFER COOKIES,
-crushed 1/3 c SUGAR
6 tb BUTTER, melted
Mix and pat into bottom and -sides of 10" springform -pan. Set aside. CAKE 40 oz CREAM CHEESE, unwrapped and
-softened in Microwave 2 minutes on high 1 c SUGAR
5 JUMBO EGGS, shelled and
-warmed in microwave 25 Seconds 1/2 c CHAMBORD LIQUEUR
1 c RASPBERRY PRESERVES,
-strained so there Are no seeds or fruit pieces 1 c FRESH RASPBERRIES, optional
1/4 c CORNSTARCH
1/2 c HEAVY CREAM
Beat cheese until light and -fluffy. Add sugar and beat Again. Add eggs one at a -time,beating ater each. -Stir in Cream, cornstarch and -liqueur. Pour into pan and bake at -375-degrees for 45 minutes. -(Put Pan of water on bottom rack -while baking and -preheating.) Cake is done when edges are -lightly brown and firm and -cake Is still soft in middle. -Loosen edges from pan and -let cool 2 Hours or so.
Spread raspberry preserves -on top of cake. Make -ganache and Put in pastry bag. Pipe -ganache around edges of bag -using Large star tip. Dot top of -cake with fresh -raspberries. GANACHE 2 tb SUGAR
4 tb BUTTER (unsalted)
1 c GOURMET HEAVY WHIP WHIPPING
-CREAM 1 lb SEMISWEET CHOCOLATE
3 ts CHAMBORD LIQUEUR
** CRUST