Chocolate Raspberry Cheesecake

Servings: 10
Ingredients:

1 1/2 c  Creme-filled Cookie Crumbs *
2 T  Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c  Sugar
3 ea Large Eggs
1 c  Sour Cream
1 t  Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c  Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c  Whipping Cream

* 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. Combine 24
ozs of cream cheese and 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. 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.
Loosen cake from rim of pan; cool before removing rim
of pan. Melt chocolate pieces and whipping cream over
low heat stirring until smooth. Spread over
cheescake. Chill. Garnish with additonal whipping
cream, whipped, raspberries and fresh mint leaves, if
desired.

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