Raspberry Tuxedo Cheesecake

In a small bowl, combine:1 & 1/2 cups chocolate cookie crumbs2 tbsp sugar1/4 cup melted butterPress into the bottom of a lightly greased 9 or 10 inch springform pan. (Grease bottom only!) Alternatively you can line the bottom of the pan with parchment paper which will help to release the cheesecake from the pan.Cream together:3 eight ounce packages ounces cream cheese1 cup sugarAdd, one at a time3 eggsbeating well after each addition. Add3 tsp vanilla extractFinally blend in1 cup whipping cream1/4 cup milkPour over the prepared base and bake in a bain marie at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to lightly brown at the edges (although it need not brown at all to be done) and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Top with fresh raspberries or raspberry compote and a drizzle of chocolate ganache. Another serving suggestion is to use fresh raspberries and a raspberry sauce that can be made the same way as the raspberry compote except prepared to a thinner consistency and run it through a metal sieve to remove the seeds. 

Ganache glaze:In a heavy bottomed pot, scald but do not boil¼ cup whipping cream.Then melt in on low heat¾ cup semisweet chocolate chipsPour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganacheglaze is used. Garnish with fresh raspberries.

Raspberry Compote2 cups fresh or frozen raspberries½ cup sugar¼ cup cold water1 ½ tsp corn starchBring the raspberries and sugar to a gentle boil. Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened. Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.