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Ingredients Jump to Instructions ↓

  1. --BASE-- 1 1/2 c Finely crushed oreos (18)

  2. 2 tb Margarine, melted

  3. 4 pk 8-ounce cream cheese, soften

  4. 1 1/4 c Sugar

  5. 3 ea Eggs

  6. 1 c Sour cream

  7. 1 t Vanilla

  8. 1/3 c Strained raspberry preserves

  9. 1 pk 6-ounce semi-sweet chocolate

  10. 1/4 c Whipping cream

  11. 9-inch springform pan. BODY: Combine

  12. 3 packages cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining package cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl. Bake at

  13. 325, 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: Melt chocolate pieces with whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipped cream, raspberries and fresh mint, if desired.

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