1 cup crushed chocolate wafers
2 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
2 cups semisweet chocolate chips, melted and cooled
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
4 eggs, lightly beaten
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup cranberry juice
1 (12 ounce) package frozen unsweetened raspberries, thawed
Combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large mixing bowl, beat cream cheese on low speed until smooth. Combine sugar and cornstarch; beat into cream cheese. Stir in the chocolate, cream and vanilla. Add eggs; beat on low just until combined.
Pour into prepared pan. Place on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan. Add 1 in. of hot water to larger pan.
Bake at 160 degrees C for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight.
In a saucepan, combine sugar, cornstarch and cranberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from heat; stir in raspberries. Cool completely. Remove sides of pan. Serve cheesecake with raspberry sauce. Refrigerate leftovers.