Chocolate Rasberry Cheesecake Recipe

Chocolate Rasberry Cheesecake Ingredients

1 1/2 cups Creme-filled Cookie Crumbs (from 18 Cream Filled Cookies that have been finely crushed)
2 tablespoons Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 cups Sugar
3 Large Eggs
1 cup Sour Cream
1 teaspoons Vanilla
6 oz Semi-sweet Chocolate Chips, melted and slightly cooled
1/3 cups Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 cups Whipping Cream

Chocolate Rasberry Cheesecake Directions

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.