Shelly's Recipe

CHOCOLATE RASPBERRY CHEESECAKE

Category: Cheesecake

Crust
1 cup chocolate sandwich cookies, finely crushed (about 18)
2 tbsp butter, melted

Filling
4 (8 oz) pkg cream cheese, softened
1 1/2 cups sugar
3 eggs
1 cup sour cream
1 tsp vanilla
1 (6 oz) pkg semi-sweet chocolate chips, melted
1/3 cup strained red raspberry preserves

Topping
1 (6 oz) pkg chocolate chips
1 cup whipping cream

Crust: Combine and press onto bottom of a 9 inch springform pan. Filling: Beat 3 pkg cream cheese and sugar until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust.

Combine remaining cream cheese and melted chocolate, mixing until well blended. Add preserves; mix well. Drop rounded measuring tbspfuls of chocolate cream cheese batter over plain cream cheese batter; DO NOT SWIRL. Bake at 325 for 1 hour and 20 minutes.

Loosen cake from rim of pan; cool before removing from pan. Topping: Melt chocolate with whipping cream over low heat; stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped cream and raspberries.