raspberry cheesecake

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raspberry cheesecake


  • 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 .


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.

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