Chocolate Raspberry Cheesecake

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Creme-filled cookie crumbs *
2 tablespoons	30ml	Margarine - melted
32 oz	909g	Cream cheese - softened
1 1/4 cups	247g / 8.7oz	Sugar
3 cups	594g / 20oz	Eggs (large)
1 cup	237ml	Sour cream
1 teaspoon	5ml	Vanilla
6 oz	170g	Semi-sweet chocolate chips**
1/3 cup	78ml	Strained raspberry preserves
6 oz	170g	Semi-sweet chocolate chips
1/4 cup	59ml	Whipping cream

Recipe Instructions

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 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 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 325F for 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.

Source:
Country Living Holidays/92

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