Brian - I think this is the recipe you needed. This cheesecake recipe is the best!

CHOCOLATE RASPBERRY CHEESECAKE
Servings: 10

1 1/2 cups creme-filled cookie crumbs*
32 ounces cream cheese, softened, divided use
3 each large eggs
1 teaspoon vanilla
2 pkg (6 ounce each) semi-sweet chocolate chips, divided use
1/3 cup strained raspberry preserves
1/4 cup whipping cream
2 tablespoons margarine, melted
1 1/4 cups sugar
1 cup sour cream

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Combine 24 ounces 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.

Melt 6 ounces of the chocolate chips and cool slightly.

Combine remaining 8 ounces cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonfuls 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 the remaining 6 ounces chocolate chips 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.

*Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed.