Recipe#8382

Title: Choc Rasp Truffle 02

rec.food.recipes archive

1 1/2 cups crushed chocolate sandwich cookies
 2 tablespoons margarine, melted
 4 pkgs (8 ounces each) cream cheese, softened, divided
 1 1/4 cups sugar
 3 eggs
 1 cup sour cream
 1 teaspoon vanilla
 1 pkg. (6 ounces) chocolate chips, melted and cooled
 1/3 cup seedless raspberry preserves
  
 6 oz pkg chocolate chips
 1/4 cup whipping cream
  
 Combine crumbs and margarine, press onto bottom of 9-inch springform
 pan.
 Combine 3 packages cream cheese and the sugar, mixing at medium
 speed until well blended. Add eggs slowly. Blend in sour cream and
 vanilla, pour over crust.
 Combine remaining cream cheese and the melted chocolate, mixing at
 medium speed on electric mixer until well blended. Add preserves,
 mix well.
 Drop rounded tablespoons of chocolate cream cheese batter over
 plain batter, do not swirl. Bake at 325 for 1 hour and 20 minutes.
 Loosen cake from rim of pan.
 Melt chocolate chips and whipping cream over low heat, stirring
 until smooth. Spread over cheesecake. Chill. Garnish with whipped
 topping, raspberries and mint leaves.