Recipe: Milk Chocolate Cheesecake With Mascerated Berries - Dear Sara: I just posted one recipe that seems absolutely similar. There is

another one by Emeril that seens yummie. Here it is!

Milk Chocolate Cheesecake With Mascerated Berries
From chef and author Emeril Lagasse
December, 1998

2 cups crushed chocolate wafers
1 stick melted butter
3 pounds cream cheese, at room temperature
1 1/2 cups sugar
6 eggs, at room temperature
1 cup heavy cream
1/2 cup flour
pinch of salt
1 teaspoon vanilla
1 cup melted milk chocolate (can be substituted by white chocolate)
2 pints, assorted fresh berries, such as raspberries, blackberries, blueberries, etc.
1/4 cup Grand Marnier
2 cups sweetened whip cream
12 sprigs of fresh mint

Preheat the oven to 350 degrees Fahrenheit. Combine the crumbs and the butter together. Mix well and press into a 10 inch spring-form pan. In a food processor, with the metal blade, process the cream cheese until smooth. Add 1 cup of the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate. Pour mixture into the prepared pan and bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting. In a mixing bowl, combine the remaining sugar, berries, and Grand Marnier, mix well. Cover with plastic wrap and refrigerate for 2 to 3 hours. Slice the cake into twelve slices and garnish each slice with the berries, sweetened whip cream and fresh mint sprigs. Yields: 12 servings