Preheat oven at 400F. Prepare raspberry sauce by adding enough juice to measure 1-1/4 cups. Mix sugar and cornstarch in sauce pan. Stir in juice and raspberries. Heat to boiling. Boil 1 minute; strain; cool completely. Lightly grease bottom of springform pan. Mix 1 cup flour, 1/4 cup sugar, butter, and egg yolk. Press one-third of mixture into bottom of pan, Place on cookie sheet on lowest rack position for 8 to l0 minutes. Assemble side of pan; press remaining mixture 2-1/2 inch up side of pan. Place pan on an 11 inch circle of foil. Heat 1 cup chocolate chips with 3 tablespoons cream until melted; cool slightly; spread on bottom and up sides of crust Increase oven temperature to 475F.
Beat cream cheese, 1-3/4 cups sugar, 3 tablespoons flour, salt, 1/4 cup whipping cream, and 2 eggs until smooth. Continue to beat adding remaining eggs and egg yolks, one at a time. Beat well about 5 minutes. Stir in finely chopped chocolate chips. Reserve half of raspberry sauce. Pour half of the batter into crust. Spread 1/2 raspberry sauce into spoonfuls onto batter. Repeat with remaining batter and sauce. Swirl through batter with metal spatula, being careful not to swirl too much. Cover with aluminum foil; bake 20 minutes. Remove foil, reduce temperature to 300F and bake 1 hour. If cheesecake browns too quickly cover cake with foil during the last 30 minutes of baking. Turn off oven and leave cheesecake in oven 15 minutes. Spread reserved sauce over top of cheesecake. Cool 15 minutes. Run knife around side of cake to loosen before and after refrigerating. Refrigerate at least 12 hours.
Cajun Country -- New Iberia, Louisiana