Ingredients
1 1/2 cups of chocolate, creme-filled Cookie Crumbs (See Note Below)
2 tablespoons of margarine, Melted
32 oz of cream cheese, softened
1 1/4 cups of sugar
3 large eggs
1 cup of sour cream
1 teaspoon of vanilla extract
6 ounces of semi-sweet chocolate chips (See Note Below)
1/3 cup of strained raspberry preserves
6 ounces of semi-sweet chocolate chips
1/4 cup of whipping Cream
Chocolate, cream-filled cookie crumbs should come from 18
cookies that have been finely crushed. (such as oreo’s)
6 ounces of the chocolate chips should be melted and cooled
slightly .
Instructions
Combine the cookie crumbs and margarine and 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 the remaining 8 ozs
of cream cheese and melted chocolate, mixing at medium speed on
eletric mixer until well blended. Add Red Raspberry preserves and
mix well. Drop rounded measuring tablespoonsfuls of chocolate cream
cheese batter over the plain cream cheese batter in the pan, do not
swirl. Bake at 325 degrees F. for 1 hour and 25 minutes. Loosen
cake from rim of pan and cool before removing rim of pan. Melt
chocolate pieces and whipping cream over low heat stirring until
smooth. Spread over the cheescake and chill. Garnish with additional
whipped cream and raspberries if desired.
