Ingredients
**************
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 slightly.
Procedure
*************
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.
