I made this for my dad's penultimate birthday cake and it turned out great. I haven't really made it since, but it's delicious. It's a cheesecake laced with frangelico, topped with frangelico-laced chocolate ganache and fresh raspberries. It's also probably the fanciest thing I've ever made.
For the crust, you need:
1.5 cups chocolate graham cracker crumbs (I used chocolate-flavored goldfish and crushed them - they're chocolatier than Oreos)
1/4 cup sugar
6 tbsp butter, melted
a pinch of Cassia cinnamon (or just regular. But I use the Cassia variety because it's spicier than Ceylon cinnamon.)
Do the things you need to do to turn this into a graham-cracker crust (mix it together with a fork), and press it into the bottom of a springform pan.
For the filling, you need:
32 oz cream cheese (by weight), softened
3/4 cups sugar
1 tsp vanilla extract
1/2 cup Frangelico liqueur
Blend the ingredients together with a hand mixer. Pour over the crust. Bake at 350F for 40 to 50 minutes and remove from oven. (It's often cracked on top, but the ganache fixes this!)
For the ganache topping, you need:
8 oz bittersweet chocolate
3/4 cup heavy cream
2 tbsp unsalted butter
2 tbsp Frangelico liqueur
chop the chocolate and set in a medium bowl to the side. Bring the cream and butter to a boil on medium heat and then pour over the chocolate and let it sit for 5 minutes. Whisk together until blended. Add the liqueur and whisk until blended again. Pour enough of this over the cheesecake to cover it. Eat the rest with a spoon while it's warm, or refrigerate it and roll it into balls later for impressive chocolate truffles.
While the ganache is still warm, put fresh raspberries all over the top of the cheesecake.