chocolate raspberry cheesecake

How To Make chocolate raspberry cheesecake

• Step 1
  Make crumbs from 18 cream filled cookies that have been finely crushed.
• Step 2
  The first 6 ounces of chocolate chips should be melted and cooled slightly.
• Step 3
  Combine crumbs and butter then press onto bottom of 9-inch springform pan.
• Step 4
  Combine 24 ounces of cream cheese and sugar, mixing at medium speed of electric mixer until well blended.
• Step 5
  Add eggs, one at a time, beating well after each addition.
• Step 6
  Blend in sour cream and vanilla; pour over crust.
• Step 7
  Combine remaining 8 ounces cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended.
• Step 8
  Add red raspberry preserves; mix well.
• Step 9
  Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
• Step 10
  Bake at 325 for 1 hour and 25 minutes.
• Step 11
  Loosen cake from rim of pan; cool before removing rim of pan.
• Step 12
  Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake.
• Step 13
  Chill.
• Step 14
  Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.
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