Chocolate raspberry cheesecake 2

10 Servings

Ingredients

Quantity Ingredient
1½ cup Oreo cookie crumbs, fine
32 ounces Soft cream cheese
3 Large eggs
1 teaspoon Vanilla
⅓ cup Strained raspberry preserves
¼ cup Whipping cream
2 tablespoons Melted butter
1¼ cup Sugar
1 cup Sour cream
6 ounces Semisweet chocolate chips*
6 ounces Semisweet chocolate chips

Directions

* This 6 oz of chocolate chips should be melted and cooled slightly.

1. Combine crumbs and butter; press onto the bottom of a 9" spring- form pan.

2. Combine 24 oz cream cheese and sugar, mixing on medium speed until well blended. Blend in sour cream and vanilla. Pour over crust.

3. Combine remaining 8 oz cream cheese and melted chocolate; mix well.

Add red raspberry preserves; mix well. Drop rounded measuring tablespoons full over the plain cheese mixture; do not swirl.

4. Bake at 325F for 1 hour 25 minutes. Loosen cake from rim of pan; cool before removing from pan. Melt chocolate pieces and whipped cream over low heat stirring until smooth. Spread over cheesecake.

Chill and garnish with additional whipped cream and raspberries.

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