Chocolate raspberry truffle cheesecake#2

10 Servings

Ingredients

Quantity Ingredient
1½ cup Crushed chocolate sandwich cookies
2 tablespoons Margarine; melted
4 packs (8-oz) cream cheese; softened, divided
1¼ cup Sugar
3 Eggs
1 cup Sour cream
1 teaspoon Vanilla
1 pack (6-oz) chocolate chips; melted and cooled
⅓ cup Seedless raspberry preserves
1 pack (6-oz) chocolate chips
¼ cup Whipping cream

Directions

TOPPING

From: christi@... (Christi Wilson) Date: 4 Aug 1994 20:44:26 -0400 From Columbus Dispatch, June 23, 1993.

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Combine 3 packages cream cheese and the sugar, mixing at medium speed until well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and the melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well.

Drop rounded tablespoons of chocolate cream cheese batter over plain batter; do not swirl. Bake at 325 for 1 hour 20 minutes. Loosen cake from rim of pan.

Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped topping, raspberries and mint leaves.

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