It's Ray's Birthday!

This is a big day for my guy, Ray, he will get these treats today, for his big day!

I have made a great vanilla Cheesecake, with boozy Raspberry sauce, I have provided the recipes below.

Vanilla Cheesecake.                                                   Convection oven 325 degrees F

1-1/2 cups chocolate crumbs
3 tablespoons
1/4 cup butter, melted

4-8 ounce packages cream cheese, room temperature
1 cup granulated sugar
4 eggs, room temperature
1 tablespoon vanilla
1 cup heavy cream, out of fridge 30 minutes before mixing

In a small bowl, mix the crumbs, 3 tablespoons sugar and the melted butter, press into a 9 inch springform pan, wrap the bottom of the outside of the springform pan with foil-set aside.
In a stand mixer, paddle attachment,  whip the cream cheese well, scrape down sides, make sure there are no hard bits, that it is smooth, about 3-4 minutes, lower speed, add sugar in a slow stream until it is incorporated, whip for another whole minute, scrape sides, lower speed while you add the eggs one at a time speeding the machine up after each egg to thoroughly incorporate the eggs, scrape down sides, add vanilla, mix well, then slow machine down add cream, in a slow stream until it is mixed in then whip the mixture for a full minute.
Add mixture to pan over top the chocolate crumb base, scrape all of the cream cheese mixture, jiggle the pan a little to make sure it has no air bubbles and it is evenly distributed.
Place foil wrapped springform pan in a larger baking dish or roasting pan, so that you can add hot water to the bottom pan, to ensure that the cheesecake will not crack as it bakes. Take the two pans to the oven with the kettle filled with hot water, place roasting pan on middle rack, fill the bottom roasting pan with water until it comes up to about 1/2 up the sides of the springform pan. Make sure to pour along the side to avoid getting water in the cheesecake. Bake at 325 degrees convection oven for about 1-1/4 hours, or 350 degrees regular oven, for an hour. In both cases turn oven off, let cheesecake sit for 30-40 minutes, then remove springform pan to a cooling rack, top with your favourite fruit, chocolate, caramel, or just enjoy as is for a sumptuous, heavenly treat!