From The Forum.

Ingredients

 1 cup chocolate wafer crumbs, about 22 cookies

 ⅓ cup melted butter

 3 tablespoons sugar

 12 ounces Neufchatel cheese

 ¾ cup undiluted evaporated milk

 ½ cup sugar

 ¼ cup flour

 2 teaspoons vanilla

 ½ cup semi sweet chocolate chips

RASPBERRY SAUCE

 12 ounces frozen raspberries

 3 tablespoons sugar

Method

1. In small bowl, combine crumbs, butter and 3 T. sugar. Press firmly into bottom of foil lined 8″ square baking pan.

2. In blender, place cheese, evaporated milk, 1/2 cup sugar, egg, flour and

vanilla. Cover blender; blend until smooth.

3. In medium saucepan, melt chocolate chips; cool slightly. Gradually stir in 3/4 cup milk mixture into chocolate. Pour remaining milk mixture over crumb crust. Pour chocolate mixture over milk mixture; swirl with spoon. Bake in preheated 350 degree oven for 45 to 50 minutes or until set. Chill at least one hour.

4. To serve, loosen foil; remove cheesecake from pan. Cut into 4 large squares. Cut each square in half diagonally to make triangles. Serve in a pool of raspberry sauce. Garnish with mint leaves and fresh raspberries, if desired.

Raspberry Sauce

Place frozen raspberries in blender container. Blend. Using back of spoon,

press through a sieve into small saucepan. Stir in 3 tablespoons sugar. Heat

just to dissolve sugar. Chill.