Chocolate Raspberry Cheesecake

Red, Hot & Sexy As Can Be!

Ingredients

1 1/2 cups 	                Cream-filled Cookie Crumbs *
2 tbsp		        Margarine, melted
900 g		                Cream Cheese, softened
1 1/4 cups 	                Sugar
3		                Large Eggs 
1 cup	 	                Sour Cream
1 tsp 		                Vanilla Essence
180 g		                Semi-sweet Chocolate Chips **
1/3 cup 	                Strained Raspberry Preserves
180 g		                Semi-sweet Chocolate Chips
1/4 cup 	                Whipping Cream

* Cookie crumbs should come from 18 cream-filled cookies that have been finely crushed. ** This 180 g of chocolate chips should be melted and cooled slightly.

Method

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Combine 675 g (or 3/4) of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.

Combine remaining 225 g (or 1/4) of cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 160 °C for 1 hour and 25 minutes.

Loosen chocolate cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill.

Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

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