Crust

• 1
  Combine graham cracker crumbs, sugar and cocoa powder. Stir in melted butter until well blended.
• 2
  Press mixture evenly into the bottom and about 1 ½ inches up the side of a 9 ½ to 10 inch spring form pan. Place pan in freezer while assembling the filling.

Filling and Topping

• 1
  Rinse raspberries and drain well. Place cap side down on paper toweling and set aside.
  Preheat oven to 325˚F.
• 2
  Beat cream cheese in a large bowl with an electric mixer at low speed until smooth and creamy.
• 3
  Combine sugar, cocoa and cornstarch; then thoroughly blend into the cream cheese.
• 4
  Add eggs, one at a time, mixing to incorporate but taking care not to over beat.
• 5
  Blend in raspberry liqueur.
• 6
  Pour about half of the batter into the prepared crust.
• 7
  Add 1 cup of fresh whole raspberries evenly over surface and cover with remaining batter. (Place remaining berries in refrigerator to use later as topping.)
• 8
  Bake 1 hour 15 minutes or until just barely set in center.
• 9
  Remove from oven and let cool on a wire rack. While cake is still warm run a thin knife around the edge of the pan but do not remove the spring form side. Let cool completely.
• 10
  Place in a refrigerator and chill until cold throughout – at least 4 hours and preferably overnight.
• 11
  To serve: Remove sides of pan. Top with remaining berries and garnish with Chocolate curls. Use a vegetable peeler to shave chocolate curls over the top of the berries.