Title: Chocolate Raspberry Cheesecake #23
Categories: Cheesecake Dessert
Yield: 10 Servings
| 1 1/2 | c | Creme-filled cookie crumbs * |
| 32 | oz | Cream cheese, softened |
| 3 | | Large eggs |
| 1 | ts | Vanilla |
| 1/3 | c | Strained raspberry preserves |
| 1/4 | c | Whipping cream |
| 2 | tb | Margarine, melted |
| 1 1/4 | c | Sugar |
| 1 | c | Sour cream |
| 6 | oz | Semi-sweet chocolate chips** |
| 6 | oz | Semi-sweet chocolate chips |
* 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 electric mixer until well blended. Add Red Raspberry preserves;
mix well. Drop rounded measuring tablespoonfuls 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 cheesecake. Chill. Garnish with
additional whipping cream, whipped, raspberries and fresh mint leaves, if
desired.