Ingredients:
1 ½ cups chocolate cookie crumbs (crushed, finely)
2 tbsp margarine, melted
32 oz cream cheese, softened
1 ¼ cup sugar
3 large eggs
1 cup sour cream
1 tsp vanilla
6 oz semi-sweet chocolate chips, melted
1/3 cup raspberry preserves
½ cup semi-sweet chocolate chips melted
Whipping cream
Fresh raspberries
Directions:
- Preheat oven to 325 degrees
- Combine crumbs and margarine. Press on bottom of 9” spring form pan. In a large bowl, combine 24 ounces of cream cheese and sugar, blending with an electric mixer on medium.
- Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour mixture over crust.
- Combine melted chocolate and remaining cream cheese, blending well with mixer. Add raspberry preserves; mix well. Drop dollops of chocolate cream cheese batter over plain cream cheese batter.
- Bake for 1 hour and 25 minutes.
- Loosen cake from pan and cool before removing.
- Melt chocolate pieces. Dip a fork in the melted chocolate and go back and forth in a waving motion over cheesecake to make a line design.
- Refrigerate for 45 minutes
- Garnish with whipping cream and fresh raspberries.