Make crumbs from 18 cream filled cookies that have been finely crushed.
The first 6 ounces of chocolate chips should be melted and cooled slightly.
Combine crumbs and butter then press onto bottom of 9-inch springform pan.
Combine 24 ounces of cream cheese and sugar, mixing at medium speed of electric mixer 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 ounces cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended.
Add red raspberry preserves; mix well.
Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325 for 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake.
Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.
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