1. Assemble 9-inch springform pan with base lip-side down. Stir cookie crumbs with butter until moistened; with back of spoon, press evenly onto bottom of pan. Centre pan on foil squar; press foil up to cover side of pan. Bake in 325F 160 °C oven for 5 minutes. Set aside.

2. filling: Meanwhile, in large bowl set over hot (not boiling) water, melt chocolate; set aside and let cook to room temperature. In separate bowl, beat cream cheese with sugar for 2 minutes or until smooth and light. Beat in eggs, 1 at a time, scraping down side of bowl often. Beat in vanilla.

3. Stir half of the cream cheese mixture into cooled chocolate; scrape onto baked crust. Gently pour remaining cream cheese mixture evenly over top.

4. Set pan in larger pan; pour in enough hot water to come 1 inch up sid eof pan. Bake in 325F 160 °C oven for 1 hour or just until no longer shiny and top does not jiggle. Turn oven off. Let cool in oven for 1 hour. Remove from oven and water; let cool to room temperature. Refrigerate uncovered, until chilled.

5. Glaze: Meanwhile, press thawed raspberries through fine sieve to make 3/4 cup juice. In saucepan, bring juice and sugar to boil over medium-high heat; cook, stirring, for 30 seconds or until dissolved. Whisk 1/4 cup into gelatin in bowl; let stand for 1 minute. Stir in remaining raspberry mixture.

6. Refrigerate glaze, stirring often, for about 1 hour or untilconsistency of liquid honey. Pour over chilled cake, gently spreading with back of spoon to evenly cover top. Refrigerate for 1 hour or until glaze is set.

Taunya St. Pierre, Perth, Ontario, Canada [-=Pam=-] PA_Meadows@msn. Com