Chocolate Raspberry Cheesecake

By mrsbagge

Rich yummy cheesecake with the great taste of chocolate and raspberries!

Ingredients

• 1 1/2 1 1/2 c Oreo cookies
• 2 T butter, melted
• 4 (8 oz) pkg of cream cheese, softened
• 1 1/4 c sugar
• 1 cup (8 0z) sour cream
• 1 tsp vanilla extract
• 3 eggs lightly beaten
• 9 oz semisweet chocolate chopped
• 1/2 seedless raspberry preserves
• TOPPING
• 6 oz semisweet chocolate chopped
• 1/3 c heavy whipping cream
• fresh raspberries and whipped cream - optional

Details

Servings 16

Preparation

Step 1

Place a greased 9 in springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.

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

In a microwave, melt chocolate; stir in preserves until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place spring form pan in a large baking pan; add 1 in hot water to larger pan.

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

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