1 1/2 cups creme-filled cookie crumbs 2 tablespoons margarine, melted
32 ounces cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
1/3 cup strained raspberry preserves
6 ounces semi-sweet chocolate chips
1/4 cup whipping cream
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.