1 1/2 cups Creme-filled Cookie Crumbs*
2 tablespoon Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 cups Sugar
3 each Large Eggs
1 cup Sour Cream
1 teaspoon Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 cup Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 cup Whipping Cream
* Cookie 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 spring form 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 addition. Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixingat medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring
tablespoonful's of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill.
Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
Source - Cheesecake Lovers Cookbook
- ▼ June (6)
- ► 2012 (104)