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CHOCOLATE RASPBERRY CHEESECAKE

Category:    Cakes, Desserts
Yield:10 servings
 
  1 1/2 c  Creme-filled Cookie Crumbs *        1 ts Vanilla
      2 tb Margarine, Melted                   6 oz Semi-sweet Chocolate Chips**
     32 oz Cream Cheese, Softened            1/3 c  Strained Raspberry Preserves
  1 1/4 c  Sugar                               6 oz Semi-sweet Chocolate Chips
      3 ea Large Eggs                        1/4 c  Whipping Cream
      1 c  Sour Cream                     
 
  *  Cookie crumbs should come from 18 Cream Filled Cookies that have been
     finely crushed. ** This 6 ozs of Chocolate chips should be melted and
  cooled slightly .
  ~--------------------------------------------------------------------------
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Combine 24 ozs 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 8 ozs cream cheese and melted chocolate, mixing at medium
  speed on eletric mixer until well blended.  Add Red Raspberry preserves;
  mix well.  Drop rounded measuring tablespoonsfuls of chocolate cream cheese
  batter over plain cream cheese batter, do not swirl.  Bake at 325 degrees
  F., 1 hour and 25 minutes.  Loosen 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 cheescake. Chill. Garnish with additonal
  whipping cream, whipped, raspberries and fresh mint leaves, if desired.
 

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