Ingredients:

1 1/2 c Creme filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi Sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi Sweet Chocolate Chips
1/4 c Whipping Cream

Directions: 

 

Combine crumbs and margarine, press onto bottom of 9 inch springform pan.

Combine 24 oz of cream cheese and sugar, mixing at medium speed using an 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 oz cream cheese and melted chocolate, mixing at medium speed using an electric mixer until well blended. Add Red Raspberry preserves, mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.

Bake at 325 degrees 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 cheescake. Chill. Garnish with additonal whipping cream, raspberries and fresh mint leaves, if desired.

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