- 1 1/2 c Creme-filled Cookie Crumbs
- 2 tb Margarine, Melted
- 32 oz Cream Cheese, Softened
- 1 1/4 c Sugar
- 3 ea 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
Preparation:
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 spring form 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 electric mixer until well blended. Add Red Raspberry preserves; mix well.
Drop rounded measuring tablespoon 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 cheesecake. Chill. Garnish with additional whipping cream,
whipped, raspberries and
fresh mint leaves, if desired.
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