chocolate raspberry cheesecake

How To Make chocolate raspberry cheesecake

• 1

  Make crumbs from 18 cream filled cookies that have been finely crushed.
• 2

  The first 6 ounces of chocolate chips should be melted and cooled slightly.
• 3

  Combine crumbs and butter then press onto bottom of 9-inch springform pan.
• 4

  Combine 24 ounces of cream cheese and sugar, mixing at medium speed of electric mixer until well blended.
• 5

  Add eggs, one at a time, beating well after each addition.
• 6

  Blend in sour cream and vanilla; pour over crust.
• 7

  Combine remaining 8 ounces cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended.
• 8

  Add red raspberry preserves; mix well.
• 9

  Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
• 10

  Bake at 325 for 1 hour and 25 minutes.
• 11

  Loosen cake from rim of pan; cool before removing rim of pan.
• 12

  Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake.
• 13

  Chill.
• 14

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