Chocolate Raspberry Cheesecake

By Ksteve10

Ingredients

• Topping:
• 1 1/2 c cream filled chocolate sandwich cookie crumbs
• 2 TBSP butter, melted
• 4 pkg (8oz each) cream cheese softened
• 1 1/4 c sugar
• 1 tsp vanilla extract
• 3 eggs, lightly beaten
• 9 oz semisweet chocolate chopped
• 1/2 c seedless raspberry preserves
• 6 oz semisweet chocolate chopped
• 1/3 c heavy whipping cream
• fresh raspberries and whipped cream (optional)

Preparation

Step 1

1. Place a greased 9in springform pan on a double thickness of heavy duty foil (abt 18 in square). Securely wrap foil around the pan. Combine cookie crumbs and butter; press into the bottom of the pan.

2. In a large bowl beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed ust until combined. Set aside 1 1/2 c; pour remaining batter over crust.

3. In microwave melt chocolate; stir in preserves until blenede. Stir in reserved batter until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 inch of hot water to larger pan

4. Bake at 325 for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

5 For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refirgerate overnight. Garnish with raspberries and whipped cream if desired.