Chocolate Raspberry Truffle Cheesecake

By idocakes

Ingredients

• 1 (9 oz.) pkg.
• 3 Tb
• 12 oz.
• 1 cup
• 3/4 cup
• 2 (8 oz.) pkg.
• 3/4 cup
• 4
• 2 tsp.Chocolate wafer cookies
• Butter, melted
• Semisweet choc. chips
• Heavy Cream
• Raspberry jam
• Cream cheese, softened
• Sugar
• Eggs
• Vanilla

Details

Adapted from recipes4cakes.com

Preparation

Step 1

Oven Temp ~ 325 Baking Time ~ 1 1/4 - 1 1/2 Hours
Pan Type ~ 9 inch spring form pan

Preheat oven
Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides about an inch of pan. Refrigerate while making the filling.

Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring until dissolved,
let cool 10 minutes

Mix the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg.
Add the vanilla and the chocolate raspberry mixture.
Mix well.

Bake until cake is set around the edges
but still jiggles slightly in the center.
Cool and put in the fridge for at least 6 hours.