Ingredients

Editor's note: When we tried this recipe, we used 2 cups of frozen raspberries, thawed, since fresh raspberries are hard to find right now, with good results. Also, when we followed the baking directions, we found the cake's top and bottom ended up very well-done, and the inside not too set up. We would recommend starting it at a lower temperature (400 degrees or 425 degrees), then turning it down to 225 degrees for 1 hour and 10 minutes, then letting it sit an additional half hour in the oven before taking it out.

Crust:
1 package of chocolate cookies (Oreo-style), without filling.
1 teaspoon cinnamon
1/4 cup white sugar
1 cube butter

Cheesecake filling:
5 (8-ounce) packages cream cheese
1 3/4 cups white sugar
3 tablespoons of white flour
1/2 teaspoon salt
2 egg yolks
5 eggs (yolk and whites)
1/3 cup heavy cream
2 cups fresh raspberries (you can use other berry fruit, too)

Directions

Crust: Crush cookies. Melt butter over low heat and add crushed cookies and sugar. Mix well and form into bottom of cheesecake pan and up the sides about half an inch. Set aside until filling is ready to be poured in.

Filling: Cream the cream cheese, sugar, flour and salt together. Add egg yolks. Do not overbeat. Add remaining five eggs (yolks and whites), two at a time. Slowly blend in heavy cream. When mixture is fully mixed, gently fold in raspberries. Pour into crust. Cook at 450 degrees for 15 minutes. Without opening the oven, reduce oven heat to 225 degrees for one more hour. Then turn off the heat and continue to bake in turned-off oven for another 30 minutes, remembering not to open oven.

Finally, remove from oven and place in fridge immediately. Let set up overnight. This method prevents cracking and allows a smooth finish on top of the cake and a firm set-up inside.

Serve with warm homemade chocolate sauce on top. Delicious, and pretty, too!