A festive and delicious holiday dessert. Your guests and Santa will rave.
-1 cup crushed chocolate wafer cookies (20 cookies)
-3 TBSP melted butter
-4oz. softened cream cheese
-1/3 cup sour cream
-¼ cup sugar
-1TBSP Chambord Raspberry Liqueur
-1 tsp. cornstarch
-½ tsp. finely shredded lemon peel
-1 cup fresh raspberries
-melted seedless raspberry jam
Preheat oven to 350. Line a 8X8X2 inch baking pan with foil, extending the foil beyond the edges of the pan. Lightly grease foil. For crust, in a small bowl stir together crushed wafers and melted butter. Pat crumb mixture firmly into bottom of prepared pan; set aside. For filling, in a medium bowl beat cream cheese on medium top high speed until smooth. Add sour cream and sugar. Beat until combined , scraping sides of the bowl occasionally. Beat in egg just until combined. Add Chambord, cornstarch and lemon peel. Beat on low speed just until combined. Pour filling over crust in pan, spreading evenly. Arrange raspberries on filling. Bake 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cover and chill for at least an hour or overnight. Cut cake into squares and plate. Drizzle with melted jam. Makes 16 servings.