1 1/2 c Creme-filled Cookie Crumbs *
32 oz Cream Cheese, Softened
3 Large Eggs
1 ts Vanilla
1/3 c Strained Raspberry Preserves
1/4 c Whipping Cream
2 tb Margarine, Melted
1 1/4 c Sugar
1 c Sour Cream
6 oz Semi-sweet Chocolate Chips**
6 oz Semi-sweet Chocolate Chips
* 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 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.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
Yields
10 Servings