Cafe au Lait Cheesecake

For Crust: Combine crushed wafers and melted butter. Press onto the bottom and 2 inches up the sides of an ungreased 8" springform pan. Chill in the refrigerator.

In a small saucepan combine the chocolate, water and coffee crystals. Cook and stir over low heat till chocolate starts to melt. Remove from heat. Stir till smooth. Stir in Kaluha.

Beat cream cheese, sugar, flour and vanilla in a large mixing bowl with an electric mixer on medium speed till smooth. Add eggs all at once, beating on low speed just till mixed. Do not over-beat mixture. Reserve 2 cups of the cream cheese mixture: cover and set aside. Stir the cooled chocolate mixture into the remaining cream cheese mixture, stirring just till combined.

Pour chocolate mixture into the crust-lined pan. Place in a shallow baking pan in oven. Bake in 350 preheated oven for 30 minutes or till edge is set (center will be soft set).

Carefully pour reserved cream cheese mixture, starting at outside edge to center, spreading if necessary to cover entire top. Bake cheesecake about 25 minutes more or till center appears nearly set when gently shaken.

Cool for 10 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan, cover and chill cheesecake at least 4 hours before serving.

Before serving top with fresh raspberries, then sprinkle with powdered sugar.