Prep 20 mins
Cook 1 hr 25 mins
- 18 cream-filled chocolate sandwich cookies, finely crushed
- 2 tablespoons margarine, melted
- 32 ounces cream cheese, softened
- 1 1⁄4 cups sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 6 ounces semi-sweet chocolate chips (this 6 ozs of chocolate chips should be melted and cooled slightly)
- 1⁄3 cup raspberry preserves, strained
- 6 ounces semi-sweet chocolate chips
- 1⁄4 cup whipping cream
- 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 addition.
- Blend in sour cream and vanilla; pour over crust.
- Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
- Add red raspberry preserves; mix well.
- Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
- Bake at 325°F for 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.
- Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
Very good--but also, very chocolatey. The raspberry flavor is quite subtle. It's a great cheesecake, but the raspberry was a little overwhelmed by the chocolate. Next time I will make up a raspberry sauce to drizzle on top.
I just made this for a friend's birthday. It was delicious. Will definetly make again.
I made several of this cheesecake as gifts for friends,family,employers and myself. Christmas (2004). It was a huge hit. The only complaint was from those who could not resist eating it all!! As usual I changed the recipe a little bit after the first try but this one's a winner.