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.