Combine chocolate cookie crumbs and melted butter in medium bowl and using a fork, mix well. Press into a 9 - or 10 - inch spring-form pan. Bake and set aside.
Bake: Preheated 300 degree oven
Time: 45 minutes
In mixer bowl, using flat beater, thoroughly cream together softened cream cheese, sugar, flour, and salt. Stop the mixer several times during the mixing process to scrape down the sides of the bowl and beater. Be sure there are no large lumps.
With a beater on low speed, add 4 large eggs, one at a time. Mix until batter is smooth. Add juice and zest of lemon and mix well.
Pour into the prepared spring-form pan. Place in oven and bake according to above instructions. When done, the center should be soft but not wobbly. Turn off oven, leave the oven door ajar, allow the cake to cool in oven for 2 hours. Be sure to set your timer. Leave in pan and chill for at least 2 hours or overnight in the refrigerator.
2 cups water
1/2 cup IQF raspberries
1 cup sugar
1/3 cup cornstarch
pinch of salt
2-3 cups IQF raspberries
In an 8-cup Pyrex glass bowl, combine water and 1/2 cup raspberries. Microwave on high for 5 minutes. Stir, set aside and allow to steep for 15 minutes or more. Pour in a smaller container until ready to use.
In an 8-cup Pyrex glass bowl, combine sugar, cornstarch and salt; mix well with wire whisk. Add steeped raspberry solution slowly.
Mix until all ingredients are dissolved. Place in microwave and cook on high for 3 1/2 minutes. Stir and return to microwave for an additional 3 1/2 minutes. If the solution appears thick and clear, it is ready; if not, return to microwave for 1 1/2 minutes for until the topping becomes thick and clear. Allow the topping to cool slightly.
Spread 1/2 of the prepared topping over the top of the cheesecake. Evenly arrange 2-3 cups raspberries over the topping with step-side down.
Spoon remaining raspberry topping over raspberries. Place in refrigerator to allow the raspberry topping to set for at least one hour before serving.