Chocolate raspberry cheesecake 2
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Oreo cookie crumbs, fine |
| 32 | ounces | Soft cream cheese |
| 3 | Large eggs | |
| 1 | teaspoon | Vanilla |
| ⅓ | cup | Strained raspberry preserves |
| ¼ | cup | Whipping cream |
| 2 | tablespoons | Melted butter |
| 1¼ | cup | Sugar |
| 1 | cup | Sour cream |
| 6 | ounces | Semisweet chocolate chips* |
| 6 | ounces | Semisweet chocolate chips |
Directions
* This 6 oz of chocolate chips should be melted and cooled slightly.
1. Combine crumbs and butter; press onto the bottom of a 9" spring- form pan.
2. Combine 24 oz cream cheese and sugar, mixing on medium speed until well blended. Blend in sour cream and vanilla. Pour over crust.
3. 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.
4. Bake at 325F 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.