Double Chocolate Raspberry Cheesecake
Family Tested & Approved
raspberries fresh or frozen, pureed
special dark chocolate, melted
For the crust: Crush Oreos and mix well with melted butter. Press onto bottom of 13x9 inch pan lined with foil.
Beat cream cheese, sour cream, sugar, and flour together. Add pureed raspberries. Mix well. Add chocolate; mix well.
Add eggs, 1 at a time, mixing on low after each until just blended. Pour over crust.
Place a pan of water in the rack below the cheesecake to prevent cracking. Bake at 325 degrees for 45 minutes to 1 hour until center is almost set. Do not overcook. Refrigerate 6 hours.
To serve: Beat together whipping cream, sugar, and vanilla until stiff peaks are formed. Place small dollop onto a square of cheesecake with chocolate curls and raspberries for garnish.