Yield: 12 Servings
|1 cup||Chocolate wafer crumbs|
|3 tablespoons||Margarine, melted|
|2 \N||8-oz pkgs cream cheese, soft|
|1 cup||Semi sweet chocolate bits, melted|
|\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.