Chocolate Raspberry Cheesecake

Recipe by MirandaLee
READY IN: 1hr 45mins


  • 18
    cream-filled chocolate sandwich cookies, finely crushed
  • 2
    tablespoons margarine, melted
  • 32
    ounces cream cheese, softened
  • 1 14
    cups sugar
  • 3
    large eggs
  • 1
    teaspoon vanilla
  • 6
    ounces semi-sweet chocolate chips (this 6 ozs of chocolate chips should be melted and cooled slightly)
  • 13
    cup raspberry preserves, strained
  • 6
    ounces semi-sweet chocolate chips
  • 14
    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.
  • Chill.
  • Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.