Ingredients:

• 1 cup oreo cookie crumbs
• 1 cup butter cookie crumbs
• 1/2 cup melted unsalted butter
• 3 pounds cream cheese, softened
• 2 cup sugar, in all
• 6 eggs
• 1 cup heavy cream
• 1/2 cup flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup melted milk chocolate
• 2 cups fresh raspberries
• Juice of one lemon
• 1/4 cup Grand Marnier
• Whipped cream in a pastry bag with star tip
• Fresh mint sprigs
• Chocolate curls
• Powdered sugar in shaker
• Cocoa powder in shaker

1. Preheat the oven to 350 degrees.
2. Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan.
3. In a food processor, with the metal blade, mix the cream cheese until smooth.
4. Add the sugar and blend.
5. Add the eggs one at a time to thoroughly incorporate into the cheese mixture.
6. Add the heavy cream.
7. Add the flour, salt and vanilla and blend until smooth.
8. In a steady stream, pour in the melted chocolate.
9. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set.
10. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.

    For the sauce:

11. In a mixing bowl, combine all the ingredients together and allow to sit for 2 to 3 hours.
12. Place a piece of the cake on the plate. Spoon the raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.

    Yield: 12 servings