1/3 c. semi-sweet chocolate chips, melted
1/4 c. unsalted butter, melted
1 1/4 c. chocolate wafer crumbs

FILLING:

2 lb. 9 oz. cream cheese, softened
1/2 c. sugar
1/2 c. flour
6 eggs
17 oz. black raspberry preserves

TOPPING:

1/2 c. sour cream
1 1/2 tbsp. sugar
1 1/2 tbsp. Chambord (black raspberry liquor)

CRUST: Combine melted chocolate and butter. Cool slightly. Stir in crumbs. Pat in bottom of a greased 10 inch spring form pan. Chill 1 hour.

FILLING: Cream together cheese and sugar. Add flour and continue creaming, scraping down sides of bowl. Add eggs, 2 at a time, beating on low until blended. Blend in black raspberry preserves. Pour into prepared crust and bake in a 325 degree oven for about 60 minutes or until edge of cake is dry and rounded and begins to pull away from sides of pan. Remove from oven and let rest for 5 minutes.

TOPPING: While cake is resting, combine topping ingredients until well blended. Gently pour over cake, using back of spoon as not to crack the top of the cake. Smooth evenly over top of cake. Return to oven and continue baking for 8 more minutes. Remove cake from oven, cool and refrigerate.

NOTE; This cake is best if made the day before serving.