California is a big place and no matter how many or how few wineries you plan to visit, you will need somewhere to stay. There are hundreds of wineries all over California so you can stay at a different place each night or choose one hotel as a central base. It is a good idea to book your hotel on the Internet or by phone in case you are visiting at a busy time and you have trouble finding a room somewhere.

You can choose from many types of accommodation, from a basic motel or hotel right up to a five star resort hotel, depending on your budget and what you prefer. Many California wine country hotels will advise you on wine tours or book them for you. To find suitable California wine country hotels, it is best to browse online or ask friends who have done California wine tours for recommendations. The most important tip is to book the hotel in advance so your room is guaranteed.

Put a rack in the center of an oven and preheat it to 350 degrees F. Butter a 9 inch spring from pan with 3 inch sides. Add the butter and the sugar to the cookie crumbs and press the mixture on to the bottom of the pan and halfway up the sides.

Beat the cream cheese in a bowl with an electric mixer until smooth. Add the chocolate, sugar, and liqueur and beat again. Add the eggs, 1 at a time, beating well. Mix in the cream and pour this filling into the crust-lined pan. Bake until the filling is nearly set but not quite. This will take about 55 minutes. Transfer the cheesecake to a rack and cool.

To make the sauce, melt the chocolate with the cream and corn syrup. Remove from the heat and whisk it to a smooth sauce. Let it cool for a few minutes before pouring over the cheesecake on its serving plate. Arrange the fresh raspberries over the top just before serving.

Serves 12