mrs.ruffus posted 1/11/98
CHOCOLATE RASPBERRY CHEESECAKE
CRUST:
1 1/2 cups finely crushed chocolate sandwich cookies
2 tbs. margarine, melted
FILLING:
4 8 oz. pkgs. cream cheese, softened, divided
3/4 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup sour cream
6 squares semi-sweet chocolate, melted, slightly cooled
1/3 cup strained red raspberry preserves
TOPPING:
6 squares semi-sweet chocolate
1/4 cup whipping cream
Heat oven 325 degrees
CRUST:
Mix crumbs and margarine; press onto bottom of 9" springform pan.
FILLING:
Beat 3 pkgs. of the cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add
eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over crust.
Beat remaining cream cheese and 6 squares melted chocolate at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoons of chocolate mixture over plain cream cheese mixture; DO NOT SWIRL.
Bake 1 hour and 15 min. to 1 hour and 20 min. or until center is almost set. Run knife or metal spatula around rim
of pan to loosen cake; cool before removing rim of pan.
TOPPING:
Melt remaining chocolate and whipping cream over low heat, stirring until smooth. Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Garnish with Cool Whip Whipped Topping, raspberries and mint leaves.