Chocolate Raspberry Cheesecake

By

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

View complete recipe

  • 16

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

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.

View complete recipe