Crust:

5 oz Graham cracker crumbs

3 tb Sugar

5 tb Butter melted

Filling:

16 oz Cream cheese softened

1/2 c Sugar

1/2 ts Vanilla

pn Salt

2 lg Eggs

3 tb Chambord liqueur

Topping:

8 oz Sour cream

1 tb Sugar

1/2 ts Vanilla

1 tb Chambord liqueur

1 c Raspberries fresh

Preheat oven to 350 Deg. F. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform or cheesecake pan. To make filling, mix cream cheese, sugar, vanilla, 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. Let cool and remove from pan. To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.