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Chocolate Raspberry Cheesecake

18 cream-filled chocolate sandwich cookies, finely crushed
2 tablespoons butter, melted
4 8-oz. packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla
6 ounces semisweet chocolate, melted, cooled
1/2 cup seedless raspberry preserves

Topping:
6 ounces semisweet chocolate
1/4 cup heavy cream

Pre-heat oven to 325 degrees F. Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.

Combine 3 8-oz. packages of cream cheese with sugar, 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 with the melted chocolate, mixing at medium speed on eletric mixer until well blended. Add raspberry preserves; mix well.

Drop rounded measuring tablespoonsfuls of chocolate/raspberry cream cheese batter over plain cream cheese batter.

Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Melt semisweet chocolate and heavy cream over low heat stirring until smooth. Spread over top of cheescake. Chill. Garnish with whipped cream, fresh raspberries and grated chocolate, if desired.

 

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