Step 1

Preheat oven to 375 degrees. Spray a large cookie sheet with sides with nonstick spray. Line bottom and sides with parchment paper and spray paper with nonstick spray as well.

Step 2

In a medium bowl, mix together flour, cocoa, baking powder & soda and salt. Set aside.

Step 3

In a large bowl, beat the egg whites until soft peaks form. Add 1/2 cup sugar slowly and continue beating until stiff peaks form. Set aside.

Step 4

In a large bowl, beat egg yolks with vanilla for 5 minutes, adding remaining 1/3 cup sugar after the first 3 minutes. Add dry ingredients alternately with water and continue to beat until mixture is smooth.

Step 5

Fold egg whites into chocolate batter and blend well. Pour into prepared pan and spread evenly.

Step 6

Bake 12-13 minutes or until center of cake springs back when lightly touched. You should also see the cake pulling away slightly from sides of pan.

Step 7

While cake is baking, spread a linen towel with 2 tablespoons of powdered sugar. When cake is done, remove from oven, place towel over the cake then another cookie sheet. Flip over carefully. Remove parchment paper.

Step 8

Spray a clean piece of parchment paper with nonstick spray and place over cake, sprayed side down. Roll cake with towel and paper immediately starting from the narrow end. Place on wire rack to cool completely.

Step 9

While cake is cooling prepare filling.

Step 10

In a medium bowl beat cream cheese until smooth. Add sugar slowly and beat until well incorporated. Add sour cream and vanilla until just combined.

Step 11

Fold in whipped topping. Place in refrigerator until ready to use.

Step 12

In a small saucepan, place raspberries and crush slightly. Add sugar and lemon juice and bring to boil, stirring often. Reduce heat and continue to simmer for 10 minutes, continuing to stir often. Remove from heat and stir in liqueur if using. Place in sealed jar and refrigerate until ready to serve.

Step 13

Unroll cake carefully. Divide into 2 or 3 section, cutting across the narrow length. I moved my smaller sections to a wooden cutting board to make rolling them easier.

Step 14

Place roll section flat and cover with cheesecake filling. Place raspberries in a row along long length. Starting from long side, roll into small roll. Move to a platter. Repeat with remaining sections. Cool in refrigerator so cheesecake filling sets.

Step 15

When ready to serve, remove from refrigerator, Place on cutting board, and using very sharp knife, cut into sushi-sized sections. Serve on platter garnished with raspberries and mint leaves. You can drizzle some sauce over top, make patterns on the platter or serve on the side.

Step 16

Makes about 30-36 small sushi.