-RASPBERRY SAUCE-
1 1/2 c Raspberries
1 ts Vanilla
1 ts Honey
Splash of white wine or
Liqueur

Cream the cheese and sugar swell. Add eggs one at a time, beating
after each. Melt chocolate either in microwave or over hot h2o. Add
vanilla and chocolate to batter and blend in swell.

Pour into a 10 inch springform pan and put foil around it to keep out
weewee. Place in a water bath and bake at 250 degrees for approx 1
hr.

Let intend 2 hours at room temperature, then chill for 12 hours.

Sauce: Blend all together in blender.

Serve cheesecake w/ sauce.