Shared by my friend Catherine
2 cups graham cracker crumbs
6 tablespoons melted butter
8 ounces semi-sweet chocolate, chopped
1/3 cup milk
1/3 cup half and half
1/3 cup Kahlua
2 sticks of butter (1 cup), at room temperature
5 egg yolks
3 tablespoons light corn syrup
2 or 3 1/2-pint containers of raspberries
1 pint strawberries, quartered
Seedless raspberry jam
Freshly whipped cream
Preheat oven to 350º. Stir together graham cracker crumbs and butter till combined. Press mixture into bottom and halfway up sides of 9 inch springform pan. Freeze 15 minutes.
Prepare filling by combining chocolate, milk, half and half, and liqueur in saucepan. Stir over medium heat until chocolate melts and mixture is smooth. Gradually add butter, stirring till melted.
Whisk egg yolks in a large bowl. Gradually whisk in warm chocolate mixture and corn syrup...adding too quickly will scramble the eggs. Pour filling into crust and bake till filling starts to bubble, about 15 minutes. Cool on rack, then refrigerate overnight.
Carefully remove sides of springform pan. Arrange berries on top. Melt jam over medium heat, stirring frequently. Brush melted jam over top of berries. Serve with whipped cream.