Chocolate Raspberry Cheesecake

By draingal

Makes 12 servings

Ingredients

• CRUST:
• 1 1/2 cups finely crushed chocolate sandwich cookies
• 2 tablespoons PARKAY Spread Sticks, melted
• FILLING:
• 4 (8 oz.) pkgs. PHILADELPHIA PHIA BRAND Cream Cheese, softened, divided
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1/2 cup sour cream
• 6 squares BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
• 1/3 cup strained red raspberry preserves
• TOPPING
• 6 squares BAKER'S Semi-Sweet Chocolate
• 1/4 cup whipping cream

Preparation

Step 1

- Heat oven to 325 F.

Crust:
- Mix crumbs and PARKAY spread; press onto bottom of 9-inch springform pan

FILLING:
- Beat 3 packages of the cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over crust.
- Beat remaining cream cheese and 6 squares melted chocolate at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate mixture over plain cream cheese mixture; do not swirl.
- Bake 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Topping
- Melt remaining chocolate and whipping cream over low heat, stirring until smooth. Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Garnish with COOL WHIP Whipped Topping, raspberries, and mint leaves.