Recipe#8381

Title: Choc Rasp Truffle

Newsgroups: rec.food.recipes 
 From: bowler@eisner.decus.org 
 Subject: Chocolate Raspberry Truffle Cheesecake 
 Message-ID: <1993Aug9.183025.277@eisner.decus.org> 
 Date: 9 Aug 93 18:30:25 -0400 

9 oz package chocolate wafer cookies
 3 T butter melted
 12 oz semisweet chocolate chips
 1 c heavy cream
 3/4 c raspberry jam
 2 8 oz packages cream cheese, softened
 3/4 c sugar
 4 eggs
 2 t vanilla
 Grind cookies to a fine powder, mix with the butter and press into
 the bottom and up the sides about an inch of a 9" springform pan
 (or 2 7" pans).  Refrigerate while making the filling.
 Combine the chips and cream in a microwave safe bowl and heat at
 high for 3 to 4 minutes or until smooth.  Stir every minute.  Mix
 in the jam, stirring until disolved, let cool 10 minutes
 Mix the creamcheese and sugar until smooth.  Add the eggs, one at
 a time, mixing well after each egg.  Add the vanilla and the
 chocolateraspberry mixture.  Mix well.
 Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the
 edges but still jiggles slightly in the centr.  Cool and put in
 the fridge for at least 6 hours.
 We typically make it in the 7" pans and get 16 sinfully rich slices
 per cake