Chocolate Raspberry Cheesecake

  • 1 1/2 c Creme-filled Cookie Crumbs
  • 2 tb margarine, Melted
  • 32 oz cream cheese, Softened
  • 1 1/4 c Granulated sugar|Sugar
  • 3 ea Large eggs
  • 1 c sour cream
  • 1 ts vanilla
  • 6 oz semi-sweet chocolate Chips
  • 1/3 c Strained raspberry preserves
  • 6 oz semi-sweet chocolate Chips
  • 1/4 c light whipping cream|whipping cream
  1. Cookie crumbs should come from 18 cream Filled Cookies that have been finely crushed. This 6 ozs of chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  2. Combine 24 ozs of cream cheese and Granulated sugar|Sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red raspberry preserves; mix well.
  3. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes.
  4. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and light whipping cream|whipping cream over low heat stirring until smooth. Spread over cheescake. Chill.
  5. Garnish with additonal light whipping cream|whipping cream, whipped, raspberries and fresh mint leaves, if desired.