1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* 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.
Yields
10 Servings