9 oz. pkg. Nabisco Famous Chocolate Wafers, crushed
1/4 c. butter, melted

Heat oven to 325 degrees. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of 10 inch springform pan. Refrigerate.

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
3 eggs
12 oz. pkg. (2 c.) vanilla milk chips, melted
1 c. whipping cream
2 tbsp. butter, melted
1 tsp. vanilla

In large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add eggs, one at a time, beating after each. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.

Bake at 325 degrees for 55 to 65 minutes or until edges set. To minimize cracking, place shallow pan 1/2 full of hot water on low oven rack while baking. Center of cheesecake will be soft. Turn oven off; let cake stand in oven for 30 minutes with door open about 4 inches. Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.

RASPBERRY SAUCE:

10 oz. pkg. frozen raspberries in light syrup, thawed
1 tbsp. cornstarch
1/3 c. red currant jelly

To prepare sauce, drain raspberries and set aside; reserve syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Stir in jelly. Cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve with cheesecake. Decadent! A great way to finish off a dinner party. Servings: 16.