Ingredients
1 cup graham cracker crumbs
2 Tbs sugar
3 Tbs butter melted
4 (8 oz) packages creamcheese
3/4 cup sugar
4 eggs
2 egg yolks
1/4 cup cognac
1 tsp vanilla extract
8 oz sour cream
3 Tbs powdered sugar
2-3 Tbs cognac
Raspberry sauce
2 (10 oz) packages frozen raspberries, thawed
2 Tbs cornstarch
1/4 cup sugar
1/4 cup water
1 1/2 tsp orange juice
2-3 Tbs Cointreau
Preparation
Combine first 3 ingredients, mixing well. Firmly press mixture into bottom of a 9 inch springform pan. Bake at 350 F (180C) for 8 min. Cool completely. Beat creamcheese with mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs and egg yolks, one at a time, beating well. Stir in 1/4 cup cognac and vanilla. Pour mixture into prepared pan. Bake at 350F for 10 min. Reduce oven t to 200F and bake 50 min. Combine sour cream, powdered sugar and 2-3 Tbs cognac. Carefully spread over the cheesecake. Bake at 350F for 15 min. Let cool to room t on a wire rack. Chill 8 hours or overnight.
RASPBERRY SAUCE
Drain raspberries, reserving juice. Press raspberries through a sieve discarding seeds. Set aside. Combine raspberry juice and cornstarch in a heavy saucepan. Stir until smooth. Add sugar, raspberry pulp, water and orange juice. Cook over low heat stirring constantly, until smooth. Stir in Cointreau. Cool.
