KitchenMagician's Recipe

CHEESECAKE - CHOCOLATE RASPBERRY

Category: Cheesecakes

Makes 12 servings.

1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
2 T. butter, melted
3 8-oz. pkg. cream cheese, softened
1 1/4 c. granulated sugar
3 eggs
1 c. sour cream
1 tsp. vanilla extract
1 8-oz. pkg. cream cheese, softened
3/4 c. semi-sweet chocolate chips, melted
1 c. raspberry preserves
3/4 c. semi-sweet chocolate chips
1/4 c. whipping cream

Preheat oven to 325F; spray a 9-inch spring-form pan with cooking spray.
In a large bowl, combine, cookie crumbs and butter with a fork and mix well.
Press into bottom of spring-form pan.
In a large bowl, beat 3 packages cream cheese, sugar with an electric mixer until creamy and smooth.
Add eggs one at a time, beating well after each addition; stir in sour cream and vanilla.
Spread evenly over crust; place pan on rimmed baking sheet.
Combine remaining package of cream cheese and melted chocolate, beat with an electric mixer until creamy and smooth; add raspberry preserves and mix well.
Drop rounded spoonfuls of chocolate batter over white batter in pan; do not swirl.
Bake at 325F for 80 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
To serve, Place chocolate chips and whipping cream in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; cool 5 minutes then spread over cheesecake and chill.
Garnish with additional whipped cream, raspberries and fresh mint.