Step 1

In a small bowl, combine the cookie crumbs, sugar and butter.

Step 2

Press into the bottom of a lightly greased 9 or 10 inch springform pan. (Grease bottom only!)

Step 3

Alternatively you can line the bottom of the pan with parchment paper which will help to release the cheesecake from the pan.

Step 4

Cream together the cream cheese and sugar.

Step 5

Add the eggs , one at a time beating well after each addition.

Step 6

Beat in the vanilla extract.

Step 7

Finally blend in the whipping cream.

Step 8

Pour over the prepared base and bake in a bain marie at 325 degrees F for 60 minutes to The cheesecake should just be beginning to lightly brown at the edges (although it need not brown at all to be done) and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Step 9

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge).

Step 10

Top with fresh raspberries or raspberry compote and a drizzle of chocolate ganache. Another serving suggestion is to use fresh raspberries and a raspberry sauce that can be made the same way as the raspberry compote except prepared to a thinner consistency and run it through a metal sieve to remove the seeds. The sauce can then be poured over the raspberries before drizzling the ganache as shown in the photo below.

Step 11

In a heavy bottomed pot, scald but do not boil the whipping cream over low heat. This will take only a minute to make it steam.

Step 12

Then melt in the chocolate chips on the lowest heat.

Step 13

Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used.

Step 14

Garnish with fresh raspberries.

Step 15

Bring the raspberries and sugar to a gentle boil.

Step 16

Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened.

Step 17

Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.

Step 18

Refrigerate until ready to serve.