FILLING: 1-1/2 lbs. cream cheese, room temperature 1/2 cup sugar 6 ozs. bittersweet or semisweet chocolate, chopped, melted 1/2 cup raspberry liqueur 4 large eggs 1/2 cup whipping cream TOPPING: 2 cups sour cream 1/2 cup plus 2 tablespoons sugar 1 cup chilled whipping cream 1-1/2-pint basket fresh raspberries Fresh mint leaves Raspberry Sauce (see recipe) For crust: Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2-3/4 inch-high sides. Grind cookies in processor. Add butter and sugar and blend until moist crumbs form. Press onto bottom and 2-1/4 inches up sides of pan. For Filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, chocolate and liqueur and beat until well blended. Add eggs 1 at a time, beating after each addition just until combined. Mix in cream. Pour filling into crust-lined pan. Bake until filling is almost set but center still moves slightly when pan is shaken, about 55 minutes. Transfer to rack. Increase oven temperature to 400° F. For Topping: Combine sour cream and 1/2 cup sugar in bowl. Gently press down any raised edges of cheesecake. Spoon topping over cake. Bake 15 minutes. Place on rack and cool. Cover; chill overnight. (Can be made 2 days ahead.) In medium bowl, beat 1 cup cream and 2 tablespoons sugar to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes around edge of cake, spacing 1/2 inch apart. Place 1 berry between each rosette. Garnish with mint. Serve cheesecake, passing Raspberry Sauce and additional berries separately. Serves 12. RASPBERRY SAUCE 2 12-oz. packages frozen unsweetened raspberries, thawed 1/2 cup sugar 2 tablespoons raspberry liqueur Combine all ingredients in processor and puree until smooth. Strain mixture through fine strainer into bowl. (Can be prepared 1 day ahead. Cover and chill.) Makes about 2-1/2 cups. PC 122