Ingredients

Instructions

  1. Make crust: In processor, blend crumbs and almonds until almonds are ground fine.
  2. Add butter and combine well.
  3. Press into bottom and 2/3s up sides of 10 inch springform pan.
  4. Preheat oven to 300 degrees F.
  5. Make filling: Melt chocolate; stir until smooth.
  6. In a large bowl, beat cream cheese until light and fluffy.
  7. Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.
  8. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.
  9. Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
  10. Let the cheesecake cool and then chill it, covered loosely, overnight.