Chocolate Raspberry Cheesecake
1 1/2 cup Oreo cookie crumbs, fine
32 ounces soft cream cheese
3 large eggs
1 tsp. vanilla
1/3 cup strained raspberry preserves
1/4 cup whipping cream
2 tbsp. melted butter
1 1/4 cup sugar
1 cup sour cream
6 ounces semisweet chocolate chips*
6 ounces semisweet chocolate chips
*This 6 oz of chocolate chips should be melted and cooled
Combine crumbs and butter; press onto the bottom of a 9 inch spring-form pan. Combine 24 oz cream cheese and sugar, mixing on medium speed until well blended. Blend in sour cream and vanilla. Pour over crust. Combine remaining 8 oz cream cheese and melted chocolate; mix well. Add red raspberry preserves; mix well. Drop rounded measuring tablespoons full over the plain cheese mixture; do not swirl. Bake at 325 degrees for 1 hour 25 minutes. Loosen cake from rim of pan; cool before removing from pan. Melt chocolate pieces and whipped cream over low heat stirring until smooth. Spread over cheesecake. Chill and garnish with additional whipped cream and raspberries.
Baking Time: 85 minutes.