Rasberry Choc cheesecake

Ingredients :



1 1/2 c Creme-filled Cookie Crumbs (finely crushed)

2 tbs Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 c Sugar

3 ea Large Eggs

1 c Sour Cream

1 tsp Vanilla

6 oz Semi-sweet Chocolate Chips (melted and slightly cooled)

1/3 c Strained Raspberry Preserves

6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream

How to Prepare :


Combine crumbs and margarine and press onto the bottom of a 9-inch spring-form pan. Combine 24oz 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 the remaining 8oz of cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.


Add Red Raspberry preserves and 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.