1. Preheat the oven to 350 degrees Fahrenheit.

2. Combine the crumbs and the butter unitedly. Mix well and press into a
10 inch spring-form pan.

3. In a food processor, with the metal steel, process the cream cheese
until quiet.

4. Annex 1 cup of the sugar and commingle.

5. Add the eggs one at a time to thoroughly incorporate into the cheese
assortment. Add the heavy pick. Add the flour, salt and vanilla and blend
until polish.

6. In a steady teem, pour in the melted cocoa. Pour mixture into the
prepared pan and bake for 1 hour and 15 minutes or until the cake is set.

7. Remove from the oven and with a knife loosen the sides from the pan.
This will prevent the cake from splitting down the essence.

8. Completely cool the cake before knifelike.

9. In a mixing bowlful, combine the remaining clams, berries, and Grand
Marnier, mix well.

10. Cover with plastic wrap and refrigerate for 2 to 3 hours.

11. Slice the cake into twelve slices and garnish each slice with the
berries, sweetened whip cream and fresh hatful sprigs.

Yields: 12 servings