Raspberry Cheesecake

I got this from a magazine that claimed this was their #1 requested recipe, cake can be made up to two days ahead.

• Ready In: 2 hrs 30 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• Crust

• 12  pepperidge farm  lemon cookies
• 1⁄2 cup  toasted chopped walnuts
• 1⁄4 cup unsalted butter, melted
• 3  tablespoons sugar

• Filling

• 7 (8 ounce) packages cream cheese, softened
• 1  cup sugar
• 2  tablespoons  raspberry liqueur or 2  tablespoons  frozen berry concentrate
• 4  eggs
• 1⁄2 cup sour cream
• 1  cup fresh raspberry

• Glaze

• 1⁄2 cup water, plus
• 2  tablespoons water, divided
• 1⁄2 cup sugar
• 3  tablespoons unsalted butter, cut up
• 1  cup fresh raspberry
• 2  tablespoons cornstarch

• Garnish

• 1  cup heavy whipping cream
• 1  tablespoon sugar
• 1  cup fresh raspberry

Directions

1. 1) Heat oven to 300 degrees. In food processor, process cookies and walnuts until finely chopped. Add melted butter and 3 tbsp sugar, pulse to mix.
2. 2) Wrap outside of 9.5" springform pan with heavy-duty foil. Line bottom of pan with parchment. Press crumb mixture on bottom and 1" up sides of pan.
3. 3) In large bowl, beat cream cheese and 1 c sugar at med speed until smooth and creamy. Beat in liqueur until well blended. Add eggs one at a time, beating just until combined. Beat in sour cream, scraping down bowl occasionally. Carefully fold in 1 c raspberries. Pour into springform pan. (Filling will come up almost to top of pan).
4. 4) Place springform pan in large shallow roasting pan or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
5. 5) Bake cake in water bath 1 hr 40 mins or until edges are puffed and top is dry to the touch. Center should be less set than edges and will move when pan is tapped. It should not ripple as if liquid.
6. 6) Remove from oven. Take cake out of water bath, cool completely on wire rack. Refrigerate at least 4 hrs or overnight. (Cake can be made to this point up to 2 days ahead).
7. 7) After cake has cooled, make glaze. In med saucepan, combine 1/2 c water, 1/2 c sugar, 3 tbsp butter. Bring to a boil over med/high heat, stirring frequently. Add 1 c raspberries, cook 1 min or until raspberries are soft, stirring consistently.
8. 8) Remove from heat, strain through sieve. Return to med high heat. In small bowl, combine remaining 1 tbsp water and cornstarch, stir into raspberry mixture. Bring to a boil, stir constantly. Cook 1 min, poor into small bowl, cool until no longer warm but still pourable. Spoon over cheesecake, tap cheesecake on counter to eliminate air bubbles. Refrigerate 15-20 mins or until glaze has set. Remove sides of pan.
9. 9) In med bowl, beat cream and 1 tsp sugar at med. high speed until stiff peaks form. Using pastry bag with star tip, pipe cream around edge of cake. Tip with fresh raspberries. Refrigerate until ready to serve (at this point can be made up to 6 hrs ahead).
10. Tip: To toast walnuts, spread on baking sheet at 375 degrees for 7-10 mins until lightly browned.