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.
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.
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.