1 1/2 c Cream-filled chocolate
-sandwich
Cookies; crushed, abt. 21
1/4 c Butter or margarine; melted
4 pk Cream cheese; (8 oz),
-softened and
Divided
1 1/4 c Sugar
1 ct Sour cream; (8 oz)
1 ts Vanilla extract
1 c Semisweet chocolate chips;
-melted
1/3 c Seedless raspberry preserves
1 ct Sour cream; (16 oz)
1/4 c Sugar
1 ts Vanilla extract
1/2 c Semisweet chocolate chips;
-(3 oz)
1/4 c Whipping cream
GARNISHES
Whipped cream
Fresh raspberries
Fresh mint sprigs
Combine cookie crumbs and butter in a medium bowl; stir well. Firmly
press crumb mixture on bottom of a 10-inch springform pan. Bake at
400 degrees for 8 minutes; let cool in pan on a wire rack.
Beat 3 packages cream cheese at medium speed of an electric mixer
until creamy. Gradually add 1 1/4 cups sugar, beating well. Add eggs,
one at a time, beating after each addition. Stir in 1 (8 oz.) carton
sour cream and 1 teaspoon vanilla extract.
Combine remaining package cream cheese, melted chocolate chips, and
raspberry preserves in a medium bowl; stir well.
Spoon two-thirds of batter into prepared crust. Drop chocolate
mixture by rounded tablespoonfuls over batter; pour remaining batter
over chocolate mixture.
Bake at 325 degrees for 1 hour and 20 minutes or until cheesecake is
almost set. (Cheesecake will rise above pan.) Increase oven
temperature to 375 degrees.
Combine 16-oz carton sour cream and 1/4 cup sugar; carefully spread
over cheesecake. Bake 5 additional minutes. Cool to room temperature
in pan on a wire rack.
Combine 1/2 cup chocolate chips and whipping cream in a small
saucepan; cook over low heat until chocolate melts, stirring
occasionally. Carefully remove sides of springform pan. Drizzle
chocolate mixture on top and sides of cheesecake. Cover and chill 8
hours. Garnish, if desired.
Yields
12 servings