1 (8 oz.) pkg. chocolate wafer cookies, crushed fine
1/2 stick butter, melted
2 tbsp. sugar
Dash of nutmeg
3 (8 oz.) cream cheese, softened
1 c. sugar
1 tsp. vanilla
4 eggs
1 c. fresh or individual frozen raspberries

Preheat oven to 325 degrees. In medium bowl, beat cream cheese until fluffy. Add sugar and vanilla gradually. Add eggs, one at a time, beating well after each. Fold in raspberries. Pour into chocolate crust. Bake for approximately 1 hour. Cool completely and refrigerate.

GLAZE:

1 tsp. butter
1 oz. unsweetened chocolate
1/4 c. powdered sugar
1 tsp. dark corn syrup
1 tbsp. cream or evaporated milk
2 tbsp. very hot water

Combine in pan and melt over low heat, stirring constantly. Remove from heat and add 1/2 teaspoon vanilla. Pour over chilled cheesecake. Refrigerate at least 4 hours before serving.