Wednesday, February 14, 2007

Chocolate Raspberry Cheesecake

1 1/2 cup creme - filled cookie crumbs
2 tb margarine, melted
32 oz cream cheese, softened
1 1/4 cup sugar
3 ea large eggs
1 cup sour cream
1 ts vanilla
6 oz semi-sweet chocolate chips
1/4 cup whipping cream

Cookies crumbs should come from 18 cream filled cookies that have been finely crushed.
This 6 ozs of chocolate chips should be melted and cooled slightly.

Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Combine 24 ozs 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 adition.
Blend in sour cream and vanilla, pour over crust. Combine remaining 8 ozs
creamcheese and melted chocolate, mixing at medium speed on electric mixer
until wellblended. Add red raspberry preserves, mix well. Drop rounded measuringtablespoonsfuls of chocolate cream cheese batter over plain cream
cheese batter, donot swirl. Bake at 325 degrees F. 1 hour and 25 minutes.
Loosen cake from rim ofpan, cool before removing rim of pan.
Melted chocolate pieces and whipping creamover low heat stirring
until smooth.Spread over cheescake. Chill. Garnish with additional whipping
cream, whipped,raspberries andfresh mint leaves, if desired.

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