Crust
1-1/2 cups graham cracker crumbs
6 tbsp. melted butter
1/4 cup sugar
Mix these ingredients and press on the bottom and up the sides of a greased 8″ x 9″ spring form pan. Chill 5-10 minutes.
Filling
1 pound cream cheese
1/3 cup sugar
3 large eggs
1/4 cup Chambord Liqueur
1 tsp. lemon juice
Beat cream cheese and sugar until light. Add eggs, one at a time, beat thoroughly after each one. Add Chambord and lemon juice to blend. Pour filling into crust and bake 45 minutes at 375o. Remove from oven and let sit 15 minutes.
Topping
2 cups sour cream
2 tbsp. powdered sugar
1 tbsp. Chambord Liqueur
Blend and pour over the top of the cake and bake 5-7 minutes at 450o. Chill.
Serve with Claret for the cheesecake dessert sauce.
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