CHOCOLATE RASPBERRY CHEESECAKE

FOR THE CRUST:
1 1/2 cups creme-filled cookie crumbs (Oreos)*
2 tbsp margarine, melted
FOR THE CHEESECAKE:
4 pkg (8 oz each) cream cheese, softened, divided use
1 1/4 cups sugar
3 large eggs
1 cup sour cream
1 tsp vanilla
2 pkg (6 oz each) semi-sweet chocolate chips, divided use
1/3 cup strained raspberry preserves
1/4 cup heavy (whipping) cream
OPTIONAL GARNISH:
whipped cream, raspberries and fresh mint leaves,

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

Combine 24 ounces (3 pkg) of the 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 one package of the chocolate chips and cool slightly.

Combine the remaining 8 ounces cream cheese and the melted chocolate chips, 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 for 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Melt the remaining chocolate chips and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill.

Garnish with whipped cream, raspberries and fresh mint leaves, if desired.

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

Servings: 10
Source: unknown