Preheat the oven to 350 degrees. Combine the crumbs and the butter
unitedly. Mix well and press into a 10-inch springform pan. In a
food processor, with the metal sword, mix the cream cheese until
still. Add the sugar and combine. Add the eggs one at a time to
thoroughly incorporate into the cheese assortment. Add the heavy emollient.
Add the flour, salt and vanilla and blend until tranquil. In a steady
teem, pour in the melted coffee. Pour into the prepared pan.
Bake for 1 hour and 15 minutes or until the cake is set. Remove from
the oven and with a knife loosen the sides from the pan. This will
prevent the cake from splitting down the mall. Completely cool the
cake before thinning. For the sauce: In a mixing stadium, combine all
the ingredients together and allow to sit for 2-3 hours. Place a
piece of the cake on the shell. Spoon the raspberries over the top.
Garnish with whipped pick, chocolate curls, mint sprigs, powdered
boodle, and cocoa powderize.

Sheeny: 12 servings