Chocolate Raspberry Cheesecake

By ezunich

Ingredients

• Topping:
• 1 1/2 cups cream filled chocolate sandwich cookie crumbs
• 2 tbs butter, melted
• 4 (8 pkg) cream cheese, softened
• 1 1/4 cups sugar
• 1 cup (8 oz) sour cream
• 1 tsp vanilla
• 3 eggs, lightly beaten
• 9 oz semisweet chocolate, chopped
• 1/2 cup seedless raspberry preserves
• 6 oz semisweet chocolate chopped
• 1/3 cup heavy whipping cream
• Fresh raspberries and whipped cream, optional

Details

Servings 16

Preparation

Step 1

Place a greased 9 inch springform pan on a double thickness of heavy duty foil. securely wrap foil around pan. Combine cookie crumbs and butter; press onto 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 just until combined. Set aside 1 1/2 cups; pour remaining batter over crust.
In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan, add 1 inch of hot water to larger pan.
Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan 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, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream.