Position racks in center and lower third of oven. Place large roasting pan on lower oven rack; fill halfway with water. Preheat oven to 325 degrees F. coat bottom of 9 inch springform pan with cooking spray. Combine crumbs, hazelnuts and butter; press onto bottom and 1 inch up sides of pan. Bake 8 minutes or until lightly browned.
At high speed beat cream cheese and sugar until smooth. Reduce speed to low; beat in eggs one at a time, then flour, chocolate, cream and vanilla. At medium speed beat 2 minutes. Pour into crust. Bake on center rack 1 hour, 10-15 minutes or until center jiggles slightly when pan is shaken.
Turn oven off; let cake stand in oven with door closed 1 hour. Remove form oven; run knife around edge of cake to loosen. Cool on rack. Refrigerate overnight. Remove side of pan. In small pot melt preserves over low heat; stir in raspberries. Spoon over cheesecake.
By Robin from Washington, IA
This page contains the following solutions.
lace cheesecake on serving plate. Top with fruit. Refrigerate any remaining cheesecake. Makes 16 servings...