Preheat the oven to 350 degrees. Butter a 9-inch springform pan.
Mix the crumbs, butter and sugar in a medium bowl. Press into the bottom and partway up the sides of the prepared pan.
To make the filling: Melt the chocolate in a double boiler over barely simmering water. Set aside to cool.
Beat the cream cheese and sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, until just blended after each addition. Add the melted chocolate. Reserve ½ cup of the filling. Spoon the remaining filling into the crust.
Stir the jelly, raspberry liqueur and food coloring into the reserved filling. Use a metal spatula to spread the jelly mixture over the filling. Bake for 50 to 60 minutes at 350 degrees, or until set. Cool the cake in the pan on a rack. Refrigerate overnight.
To make the topping: Melt the white chocolate in a double boiler over barely simmering water. Set aside to cool. Transfer the chocolate to a large bowl. With mixer at low speed, add the cream cheese and lemon juice.
Loosen and remove the pan sides. Use a metal spatula to spread the topping over the cake. Refrigerate for 1 hour. Melt the jelly in a saucepan over low heat. Spread the jelly over the topping. Refrigerate for at least 30 minutes, or until set.
Source: “Cakes 1,001 Classic Recipes from Around the World”, Readers Digest, 2003