Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chocolate wafer crumbs |
| 3 tablespoons | Margarine, melted |
| 2 \N | 8-oz pkgs cream cheese, soft |
| ⅔ cup | Sugar |
| 1 cup | Semi sweet chocolate bits, melted |
| ½ teaspoon | Vanilla |
| \N \N | Rasberry sauce |
Raspberry Sauce: 1 10 oz pkg frozen red raspberris in a light syrup, thawed 3 tb whipping cream Place raspberries in food processor or blender; process until smooth. Strain. Stir in cream.
Cheesecake Directions: Preheat oven to 350. Stir together crumbs and margarine in small bow. Press onto bottom of 9 inch springform pan.
Bake 10 minutes. Beat Cream cheese and sugar in large mixing bowl at medium speed until well blended. Add eggs, one at a tiome, mixing well after each addition. Blend in chocolate chips and vanilla; pour over crust. Bake 45 minutes. Looose cake from rim of pan; cool before removing rim of pan. Chill.
Spoon Creamy Raspberry sauce onto each serving plate. Place slice of cheesecake over sauce. Garnish as desired.