1 1/4 c. graham cracker crumbs
1 c. plus 1 tbsp. sugar, divided
4 tbsp. butter, melted
12 oz. semi-sweet chocolate
1/2 c. hot coffee
4 eggs
2 tbsp. vanilla

RASPBERRY GLAZE:

2 c. raspberries, divided
2 c. sugar
1 tbsp. sugar

Butter sides of 10 inch springform pan. Combine graham cracker crumbs, 1 tablespoon sugar and butter. Mix well. Press onto the bottom of springform.

In the top of double boiler melt chocolate and coffee. Beat cream cheese until light and fluffy. Gradually beat in 1 cup sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add chocolate mixture. Mix until just blended.

Pour into springform. Bake in preheated 325 oven 55 minutes. Turn off heat, open oven door, and let cool 2 to 3 hours in oven.

While torte cools, combine 1 1/2 cups raspberries, sugar and lemon juice in heavy saucepan. Cook over medium heat. As mixture heats, mash berries. Bring to boil, stirring frequently. Reduce heat and simmer until jelly coats spoon, about 20 minutes. Remove from heat. Skim foam from top. Strain mixture, which should measure approximately 1 cup. Cool. Spread over cooled torte.