Crust
5 ounces graham cracker crumbs
3 tablespoons granulated sugar
5 tablespoons butter, melted

Preheat oven to 350 degrees F.

To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9-inch springform pan.

Filling
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 pinch salt
2 eggs, large
3 tablespoons Chambord liqueur (blackberry)

Mix cream cheese, sugar, vanilla extract and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan.

Topping
8 ounces sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon Chambord liqueur
1 cup fresh raspberries

Mix sour cream, sugar, vanilla extract and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

Yields 8 servings.