Emeril's Milk Chocolate Cheesecake with Mascerated Berries

• 2 c Crushed chocolate wafers
• 1/4 lb Butter; melted
• 3 lb Cream cheese; at room temperature
• 1 1/2 c Sugar
• 6 Eggs; at room temperature
• 1 c Heavy cream
• 1/2 c Flour
• 1 pn Salt
• 1 ts Vanilla
• 1 c Melted milk chocolate
• 2 pt Fresh berries; assorted
• 1/4 c Grand mariner
• 2 c Sweetened whip cream
• 12 Sprigs fresh mint

Instructions

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   Preheat the oven to 350 degrees Fahrenheit.

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   2.

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   Combine the crumbs and the butter together.

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   Mix well and press into a 10 inch spring-form pan.

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   3.

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   In a food processor, with the metal blade, process the cream cheese until smooth.

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   4.

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   Add 1 cup of the sugar and blend.

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   5.

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    Add the eggs one at a time to thoroughly incorporate into the cheese mixture.

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    Add the heavy cream.

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    Add the flour, salt and vanilla and blend until smooth.

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    6.

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    In a steady stream, pour in the melted chocolate.

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    Pour mixture into the prepared pan and bake for 1 hour and 15 minutes or until the cake is set.

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    7.

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    Remove from the oven and with a knife loosen the sides from the pan.

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    This will prevent the cake from splitting down the center.

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    8.

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    Completely cool the cake before cutting.

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    9.

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    In a mixing bowl, combine the remaining sugar, berries, and Grand Marnier, mix well.

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    10.

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    Cover with plastic wrap and refrigerate for 2 to 3 hours.

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    11.

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    Slice the cake into twelve slices and garnish each slice with the berries, sweetened whip cream and fresh mint sprigs.

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    Yields: 12 servings Notes: If you want to do right by Mom this weekend, pay close attention!

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    Emeril's Milk Chocolate Cheesecake Food Correspondent Emeril Lagasse serves up a delicious treat for Mother's Day.