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