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Crust: 1 1/2 c Chocolate wafer crumbs

1/3 c Finely chopped almonds

3 tb Granulated sugar

1/4 c Golden crisco shortening;

-melted Filling: 1 1/2 lb Cream cheese; softened

1 c Granulated sugar

3 Eggs

1/2 c Raspberry flavoured

-chocolate chips 2 tb Golden crisco shortening

Glaze: 1/2 c Raspberry flavoured

-chocolate chips 1 tb Golden crisco shortening

Equipment: Electric mixer. 10-inch (25 cm) springform pan. Small saucepan Crust: 1. Combine all ingredients. Mix well. Press firmly on bottom and 1-inch up sides of 10-inch springform pan. Chill while preparing filling.

Filling: 2. Preheat oven to 300F (150C). 3. Beat cream cheese in large mixer bowl at high speed of

electric mixer until smooth. Gradually add sugar beating until combined. 4. Add eggs, one at a time, beating until smooth and

creamy. 5. Divide mixture evenly into 2 bowls.

6. Melt raspberry flavoured chocolate chips and shortening

together on low heat, stirring until smooth. Stir into one bowl of cheese mixture. 7. Spread plain cheese mixture over prepared crust. Gently

spoon chocolate mixture over top. Swirl mixtures together by pulling knife through in wide curves, being careful not to touch crust. 8. Bake at 300F (150C) for one hour. Turn off oven and

leave cheesecake inside for 1 hour longer. Remove from oven, cool on wire rack, then chill overnight. Glaze: 9. Melt raspberry chocolate chips and shortening together on low heat stirring until smooth. Spread over chilled cheesecake. Chill to set glaze. Makes: About 12 servings. Freezing: Excellent; Helpful Hints: A springform pan is a wise investment. The side rim is removable for easy glazing and serving. Scrape bowl often with rubber spatula to ensure a creamy, smooth mixture. Have cream cheese and eggs at room temperature. Melt chocolate in double boiler, in the microwave, or over low heat, stirring often until smooth. Cheesecake is an ideal dessert for entertaining as it can be prepared several days in advance. The texture and flavour actually improve with standing. -----