Chocolate Raspberry Cheesecake

Title: Chocolate Raspberry Cheesecake

Categories: Cheesecakes, Chocolate, Cakes/choc.

Yield: 10 servings

1 1/2 c Creme-filled Cookie Crumbs

1 ts Vanilla

2 tb Margarine, Melted

6 oz Semi-sweet Chocolate

Chips**

32 oz Cream Cheese, Softened

1/3 c Strained Raspberry

Preserves

1 1/4 c Sugar

6 oz Semi-sweet Chocolate Chips

3 ea Large Eggs

1/4 c Whipping Cream

1 c Sour CreamCookie crumbs should come from

18 Cream Filled Cookies that have been

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 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. --