Combine crumbs and margarine press onto bottom of 9-inch, springform pan.
Combine cream cheese and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla; pour over crust. Bake at 300F for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Beat margarine and sugar until light and fluffy. Add chocolate and liqueur, mixing until well blended. Spread over top and sides of cheesecake. Chill. Remove from refrigerator. 30 minutes before serving. Garnish with chocolate curls, raspberries and powdered sugar, if desired.
Makes 10 to 12 servings.
Cajun Country -- New Iberia, Louisiana