1 1/2 c Oreo cookie crumbs, fine
32 oz Soft cream cheese
3 Large eggs
1 ts Vanilla
1/3 c Strained raspberry preserves
1/4 c Whipping cream
2 tb Melted butter
1 1/4 c Sugar
1 c Sour cream
6 oz Semisweet chocolate chips*
6 oz Semisweet chocolate chips
* 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.
Yields
10 Servings