Chocolate Raspberry Cheesecake 10 – 12 servings
Yummy yummy perfect for a romantic dinner!
9 inch spring form pan
1 ½ c. (18) finely crushed crème-filled chocolate cookies
2 Tbs butter or margarine, melted
4 – 8 oz. packages cream cheese, softened
1 ¼ c. sugar
3 eggs
1 C. sour cream
1 tsp. vanilla
12 oz. package semi-sweet chocolate pieces
1/3 c. strained red raspberry preserves
¼ c. whipping cream
Crust
Combine crumbs and butter; press onto bottom of a 9 inch spring form pan.
Option 2 – Buy a premade chocolate graham cracker crust (10” size preferable)
Filling
Combine 3 packages cream cheese and sugar, mixing at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and vanilla; pour over crust. Melt 6 oz. of semi-sweet chocolate pieces. Combine remaining package cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl. Bake at 325 degrees for 1 hour 20 minutes. Loosen cake from rim of pan with a butter knife; cool before removing from rim of pan.
Topping
Melt 6 oz. chocolate pieces with whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipped cream, raspberries and fresh mint if desired.
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