Crust
2 1/2 cups chocolate wafer crumbs
1/3 cup melted butter
1/2 cup sugar
Filling
8 ounces semi-sweet chocolate, melted and cooled slightly
1/4 cup heavy whipping cream
24 ounces softened cream cheese
8 ounces sour cream
1 cup sugar, divided
2 eggs
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry flavored liqueur
Crust
Combine crumbs, butter sugar. Press on bottom and 1 1/2 inches up sides of a 9 inch springform pan. Set aside.
Filling
Heat oven to 350°F. Beat cream cheese and sugar together just till smooth. Mix in cooled chocolate, eggs, sour cream, cream, vanilla and liqueur. Pour mixture into crust and bake for 55 minutes. Let cheesecake cool to room temperature on a rack. Cover and chill at least 8 hours. Carefully remove sides of pan.