Chocolate Raspberry Cheesecake Recipe

1 and 1/2 cups chocolate sandwich cookies, crushed

2 tablespoons melted butter

Combine crumbs and butter and press into the bottom of a 9 inch spring form pan. Set aside.

Filling:

4 (8 ounce) packages cream cheese, softened

3 eggs at room temperature

1 and 1/4 cup granulated sugar

1 cup sour cream

1 teaspoon vanilla

1 (6 ounce) package semi-sweet chocolate chips, melted

1/4 cup strained raspberry preserves

Preheat oven to 325 degrees. With electric mixer on medium speed, combine 3 of the packages of cream cheese, and sugar until well blended. Add the eggs one at a time mixing well after each addition. Blend in the sour cream and vanilla and pour over the crust.

Take the fourth package of cream cheese and the melted chocolate and mix on medium speed until well blended. Add the raspberry preserves and blend well. Drop tablespoonfuls of the chocolate cream cheese mixture over the plain batter and don't swirl but leave as is.

Bake at 325 degrees for 1 hour and 15 minutes or until almost set. Remove cake from the oven and loosen from sides of pan with a sharp knife but don't remove the rim. Cool to room temperature.

Topping:

1 (6 ounce) package of semi-sweet chocolate chips

1/4 cup whipping cream

Melt the chocolate chips and cream until smooth over low heat, stirring constantly. Spread over the cooled cake and refrigerate until ready to serve.

Serves 12. Chocolate Raspberry Cheesecake Recipe-->Gourmet Cheesecake Recipes