Chocolate

32 oz Soft cream cheese

3 Large eggs

1 t Vanilla

1/3 c Strained raspberry preserves

1/4 c Whipping cream

2 tb Melted butter

1 1/4 c Sugar

1 c Sour cream

6 oz Semisweet chocolate chips*

6 oz Semisweet chocolate chips

6 oz of chocolate chips should be melted and cooled slightly.

1. Combine crumbs and butter; press onto the bottom of

9" spring- form pan.

2. Combine

24 oz cream cheese and sugar, mixing on

3. Combine remaining

8 oz cream cheese and melted

4. Bake at

325F for 1 hour

25 minutes. Loosen cake

from rim of pan; cool before removing from pan. Melt chocolate pieces and whipped cream over low heat stirring until smooth. Spread over cheesecake. Chill and garnish with additional whipped cream and raspberries.