1 1/2 c Oreo Cookie Crumbs; from 18
- finely crushed cookies
2 tb Butter; Melted
32 oz Cream Cheese; Softened
1 1/4 c Sugar
3 lg Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet chocolate chips;
- melted & cooled slightly
1/3 c Strained raspberry preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
Combine crumbs and butter; press onto bottom of 9"
springform pan.
Combine 24 oz of cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Add
eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 oz cream cheese & melted chocolate,
mixing at medium speed on eletric mixer until well
blended. Add Red Raspberry preserves; mix well.
Drop rounded measuring tablespoonsfuls of chocolate
cream cheese batter over plain cream cheese batter, do
not swirl.
Bake @ 325°F/165°C for 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of
pan. Melt chocolate pieces and whipping cream over low
heat stirring until smooth. Spread over cheescake.
Chill.
Garnish with additonal whipping cream, whipped,
raspberries and fresh mint leaves, if desired.
